Monday, June 18, 2018

CANDIED BACON


1 pound bacon
glaze (maple syrup, beer, whiskey, rum, etc)
brown sugar - about 1 tablespoon per strip of bacon

Preheat oven to 400* and line a pan with foil (cover pan completely because this gets messy)
Lay bacon on foil and brush with your choice of glaze
Sprinkle very liberally with brown sugar so it's covering each slice of bacon
Bake for 15-20 minutes, keep an eye on it towards the end because it can burn quick!


















Monday, June 4, 2018

WHIPPED VODKA JELLO SHOTS



2 small boxes of jello or 1 big box
2 cups whipped vodka
2 cups water
25 mini cups (hold 1 ounce each)
ready whip

Bring two cups of water to a boil.  Stir in jello and remove from heat.  Stir constantly until completely dissolved.  Allow to come to room temp before stirring in 2 cups of the vodka.
Pour jello into cups and refrigerate over night.
Top jello shots with ready whip before eating.

CHOCOLATE CHIP BANANA NUT BREAD

3 ripe bananas
2 eggs
1 3/4 flour
1 1/2 cups sugar
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup chocolate chips
1/2 cup walnuts or pecans

Combine all ingredients until mixed well.  Split between to loaf pans and bake for 50 minutes.

Wednesday, May 2, 2018

STEWED TOMATOES

This is a side dish that was served on my husband's side of the family and on my side.  My husband's great grandmother Lippy made this for her family and one of my great grandmother's Irma Louise Bone made this for her family.

1 can stewed tomatoes
2 slices white bread
3 tablespoons butter
1/4 cup sugar

Tear bread into a few pieces.  Add all ingredients to a pot and cook on medium until hot.

BRUSSEL SPROUTS


steam in a bag brussel sprouts
lemon pepper
garlic salt
onion salt
italian seasoning
2 tablespoons butter 
olive oil

Take brussel sprouts out of the bag and cut off the ends and cut the larger ones in half.

Place back in bag and steam according to directions.

Heat a pan on high heat, add olive oil to coat pan, add brussel sprouts and season with lemon pepper, garlic salt, onion salt and italian seasoning.  Toss to coat.

Cook until sprouts begin to brown.  Add butter to pan, continue to toss while butter melts.

Turn off heat and sprinkle with lemon juice.

Friday, March 30, 2018

MUSHROOM CASSEROLE


16 oz sliced mushrooms, buttons or remind
1 tablespoon butter
1 onion, finely chopped
2 tablespoons minced garlic
1 cup mozzarella cheese
1/4 cup grated parmesan cheese
3/4 cup breadcrumbs, seasoned or panko 

Preheat oven to 350*

Melt butter in a skillet.  Saute onions until tender.  Add garlic and mushrooms to pan, cook until golden and tender.  Turn off head and stir in mozzarella cheese and half of the breadcrumbs.
Sprinkle remainder of breadcrumbs on top and parmesan cheese.
Bake for 15-20 minutes or until golden brown.
Sprinkle with parsley if desired.



recipe from: https://peasandcrayons.com/2017/01/stuffed-mushroom-casserole.html

Saturday, March 24, 2018

BAKED GRILLED CHEESE


box of puff pastry - 1 sheet will make 4 sandwiches, 2 sheets will make 8
different types of cheese, sliced and/or shredded
tomato, deli meat - optional

Use a rolling pin to roll puff pastry sheet into a slightly larger square then it already is.  Cut down the center length and widthwise to create 4 smaller squares out of 1 sheet.

Lay cheese in a pile in one corner.  Add a tomato slice and/or deli meat if desired!

Fold one corner of square over filling to make a triangle and press and seal edges.

Bake for 20 - 25 minutes or until golden brown at 400*


Monday, March 19, 2018

CRANBERRY SAUCE



2/3 cup sugar
1/2 cup orange juice
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
12oz bag frozen cranberries

Combine all ingredients plus 1/2 cup water in a medium sauce pan.  Bring to a simmer over medium heat and cook for 15 minutes.  Completely cool before serving.

Sunday, March 18, 2018

GREEK TORTELLINI PASTA SALAD


1 pound cheese tortellini pasta 
1 cup cherry tomatoes, halved
½ red onion, diced
½ cup canned artichoke hearts, roughly chopped
½ cup kalamata olives (whole or sliced - no pits!)
½ cup crumbled feta cheese
⅓ cup packed fresh basil leaves, finely chopped
1 cup pepperoni, cut into chunks

Combine all ingredients in a large pretty bowl.

Serve with greek salad dressing
Greek salad dressing I
Greek salad dressing II

GREEK SALAD DRESSING II

½ cup extra virgin olive oil
⅓ cup apple cider vinegar
3 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
2 teaspoons sugar
1 tablespoon dijon mustard
½ teaspoon salt, or to taste
black pepper, to taste
juice of ½ lemon

GREEK SALAD DRESSING I


1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
1 tbsp fresh minced garlic
2 tsp Oregano
1 tbsp lemon juice
salt and pepper

PIGS IN A BLANKET



24 cocktail weenies or 8 hotdogs cut into thirds
1 can crescent rolls
6 slices of American cheese

Preheat oven to 400*.  Separate the crescent roll dough in 8 triangles and cut each one evenly into 3 long thin triangles.

Fold the cheese in half, making a triangle and fold those two triangles in half again making 4 small triangles out of 1 slice of cheese.  Lay 1 triangle at the end of a crescent triangle.

Lay your weenie on the cheese and roll up.  Bake for 10-15 minutes or until crescent rolls are golden brown.

Serve with ketchup and mustard.