Two for Tuesday – Firecracker Scallops & Paula Deen’s Brownies


I’m STARVING…which probably isn’t the best time to blog about food! But I thought what the heck, lets keep up the “Two for Tuesday” tradition!




Prep Time: 10 min Cook Time: 20 min Ready In: 30 min Yields: 2 Servings



5 slices bacon
1 tablespoon bacon drippings
2 tablespoons butter
2 1/4 teaspoons garlic salt
1 pound sea scallops
2 tablespoons horseradish sauce



1. Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain on a paper towel-lined plate, reserving about 1 tablespoon of the bacon drippings. Crumble the bacon once cool to the touch.


2. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.


3. Heat the reserved bacon drippings in a separate skillet over medium heat. Stir the butter and garlic salt into the bacon drippings; allow the butter to melt completely. Cook the scallops in the butter mixture until there is a light brown coating on each side, about 4 minutes per side. Transfer the scallops to a baking dish. Spoon the butter sauce over the scallops. Drizzle the horseradish sauce over the scallops and sprinkle with the crumbled bacon.


4. Bake the scallops under the preheated broiler until the sauce begins to bubble, about 1 minute.


Firecracker Scallops can be found here


Okay…yall, these are best stinkin’ brownies in the WORLD…seriously!  I made these for a party this past weekend and I have been craving them everyday since!  Make them…they are GOOD,  a crowd pleaser and SUPER EASY!  Thank you again, Mrs. Paula Deen.



Cook Time: 25 min  Yields: 24 Large & 48 Small



1 (17.6-ounce) package brownie mix (I just used the HT brand)

Vegetable oil cooking spray

3 (6-ounce) chocolate bars (I just used Hershey) and then 3 small Toffee Bars (not the bite size)



Prepare the brownie mix according to package directions.


Line a 13 by 9-inch cake pan with aluminum foil and spray with cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the chocolate bars side by side on top of the batter. Cover with the remaining batter.


Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.


Happy Cooking and Happy Tuesday!



2 thoughts on “Two for Tuesday – Firecracker Scallops & Paula Deen’s Brownies

  1. Pingback: 12 Days of Christmas :: Christmas Desserts «

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