I just saw this recipe on Tasty Kitchen--a Pioneer Woman's recipe web site. I have no intentions of making these, just thought I'd share. Seems like a lot of work to go through to have a major heart attack! BACON SALTED CARAMEL BROWNIES Â2 slices Bacon ½ cups Heavy Cream Â2 cups Sugar, Divided Â14 Tablespoons Salted Butter, Divided Â6 ounces, weight Chocolate Chips ¼ cups Dutch Process Cocoa Powder Â3 whole Eggs Â2 teaspoons Vanilla Extract Â1 cup Flour Preparation Instructions In a small saucepan, fry two slices of bacon until crisp (I find itÂs easiest to do this when the bacon is cut in half). Remove the bacon and set aside, reserving the bacon grease in the pan. Add cream to the hot pan and let cool. When bacon is cool, crumble or chop finely. In a larger pan, heat 1 cup of the sugar over high heat until the mixture is liquid and a deep amber color (watch it carefully toward the end to make sure it doesnÂt burn). When the sugar is perfectly caramel-colored, all at once add 6 tablespoons of the butter and the cooled bacon cream, and stir until the butter is melted (the mixture will foam up when you add the cream; thatÂs why a larger pan is essential). Add the chopped bacon and let the mixture cool thoroughly. Preheat the oven to 350 degrees. Line an 8-inch square pan with two sheets of aluminum foil that cover the bottom and sides of the pan. Grease the foil with butter or a little BakerÂs Joy. In a large microwaveable bowl, melt the remaining 8 tablespoons butter and the chocolate together in the microwave. Start with 30 seconds, and stir thoroughly, then microwave for 10 seconds at a time, stirring between each bout of nuking, until the chocolate is melted and incorporated into the butter. (You can also melt them together over the stove.) Add the cocoa and whisk until smooth, then add in the eggs, one at a time, and the remaining 1 cup sugar, vanilla and finally the flour. Stir only until combined. Scrape half of the batter into the prepared pan. Then drop about a third of the bacon caramel, evenly spaced, over the brownie batter in the pan. It doesnÂt have to cover the whole batter, but should be in splotches. Spread the remaining brownie batter over the top, then drop spoonfuls of the remaining caramel sauce over the top of the brownies and swirl. Bake for 35 to 45 minutes, but err on the side of underbaking. Remove from the oven and cool completely. The caramel will be pretty gooey still, so you might want to wait to cut these until just prior to serving, and/or store in the refrigerator. Cut into small pieces and enjoy the gooey, salted caramel bacon goodness.

I had to read your heading twice Sue! Not very appetizing sounding...LOL Sausage and Swiss Chard Rigatoni 4 tsp olive oil 3 Italian sausages, casings removed 3 cloves garlic, minced 1/2 tsp hot pepper flakes 1 can diced tomatoes 1/4 cup chopped fresh basil pinch sugar 1 cup drained and rinsed canned navy beans 5 cups rigatoni pasta 8 cups chopped Swiss Chard 2/3 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese In a large skillet, heat oil over medium-high heat; saute sausage, braking up with spoon until browned, about 8 minutes. Stir in garlic and hot pepper flakes, cook 2 minutes. Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer for 20 minutes. Stir in beans. Cook pasta until still slightly firm in center, 8 minutes. Drain and return to pot reserving 1/2 cup cooking liquid. Add sauce, reserved cooking liquid and Swiss chard; toss to coat. Transfer to a 10-cup ceramic or glass baking dish. Sprinkle with mozzarella and parmesan cheese, cover with greased foil. Bake at 375* for 20 minutes. Uncover and bake until bubbly and browned, 10 minutes.

These are brought to your table before you order. Fabulous! CHEESE BISCUITS LIKE JIM N NICK'S A restaurant I go to has these cheese biscuits. The restaurant is Jim n Nicks BBQ. They aren't biscuits at all and should be called cheese muffins. 1 1/2 cups flour (should be self-rising flour) 1 cup sugar 1 cup shredded cheddar cheese 3/4 cup 2% milk 1 egg, beaten 4 tbsp. butter, softened 1 1/2 tsp baking powder 1/4 tsp vanilla Mix ingredients together, pour into greased muffin pan and at 400 degrees for about 20 minutes or until done. These are fantastic and will make 12 muffins. Serve with butter and enjoy!

I just got this today in a Betty Crocker email. it sounds good! Grasshopper Fudge Cake 1 box Betty Crocker® SuperMoist® white cake mix 1 1/4 cups water 1/3 cup vegetable oil 2 teaspoons mint extract 3 egg whites 12 drops green food color 2 jars (16 oz each) hot fudge topping 1 container (8 oz) frozen whipped topping, thawed 5 drops yellow food color Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired 1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. 2. Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan. 3. Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design. 4. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. 5. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.