Feeds:
Posts
Comments

Bacon Wrapped Jalapeno Poppers by Rumbly in my TumblyI have to tell you- bacon wrapped anything is not really my thing.  It’s not that I have anything against bacon- I like it as a breakfast meat.  I enjoy it wrapped around asparagus.  I do not like it on burgers, sandwiches, etc.  I think it’s something about the meat-on-meat.  I find it unnecessary.

Bacon Wrapped Jalapeno Poppers by Rumbly in my Tumbly

Now, my husband is a different story.  If I were to compile a list of things that make life worth living for him, bacon would be in the top 5, along with pizza, his family, and possibly good whiskey.  When I saw this recipe on Betty Crocker, I pinned it, knowing that he would go nuts over it.  He did.

This is a super easy and super cheap appetizer that really anybody can make.  Some advice- wear gloves while you are seeding your jalepenos.  I did not, and my hands were on fire for a couple of hours afterwards.

Enjoy!

Recipe adapted  from Betty Crocker

Ingredients:
24 wooden toothpicks
12 jalapenos, seeded and cut in half
8 oz cream cheese
2 tablespoons finely chopped green onions or chives
1 teaspoon salt
1 teaspoon garlic powder
8 slices of bacon, cut into thirds

Directions:
Preheat the oven to 375°.  Line a baking sheet with foil or parchment paper.

In a mixer, mix together cream cheese, green onions, salt, and garlic powder until smooth and creamy.

Fill the inside of each jalapeno with the cream cheese mixture, and wrap with 1/3 piece of bacon.  Secure with a toothpick.  Bake for 25 minutes until bacon is crispy and jalapenos are tender.  Serve warm.

About these ads

Cinnamon Rum-Raisin Biscotti.  My Rumbly in my TumblyLast night, I was watching my favorite show, Master Chef, and one of the guys on there royally screwed up biscotti.  A biscotti is a twice baked cookie, and the poor contestant only baked it once.  I haven’t made biscotti for a while, and I was inspired to make some.

Cinnamon Rum-Raisin Biscotti.  My Rumbly in my Tumbly

I found a great recipe in the September 2005 issue of Bon Appetit for Cinnamon Rum-Raisin Biscotti.  It just sounded good, so, here we are.

Cinnamon Rum-Raisin Biscotti.  My Rumbly in my Tumbly

There are a few beautiful things about biscotti.  First, the twice baked process makes them very dry and they store (in an airtight container) for a very long time.  Another beautiful thing is that they have no butter/oil/fat in them, so you don’t feel so guilty eating them.  And the most beautiful thing about biscotti is the way it tastes when you dunk it into a nice cup of coffee or tea.

Cinnamon Rum-Raisin Biscotti.  My Rumbly in my Tumbly

This particular biscotti turned out to be my favorite, ever.  It has a great cinnamon raisin flavor, sweet, almost like an oatmeal raisin cookie, with the faint flavorings of the spiced rum.  I like them very much.

Cinnamon Rum-Raisin Biscotti.  My Rumbly in my Tumbly

Hope you like them too.  Enjoy.

Cinnamon Rum-Raisin Biscotti.  My Rumbly in my Tumbly

Recipe from Bon Appétit, September 1995 issue

Ingredients:
1 large egg
1/2 cup of sugar
1 tablespoon rum (I used spiced rum, whatever you have is fine)
1 teaspoon vanilla extract
3/4 cups + 2 tablespoons all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon (generous) of salt
1 teaspoon ground cinnamon
1/3 cup of raisins

Directions:
Preheat the oven to 375°.  Line a cookie sheet with parchment paper, or lightly grease it.

With a hand mixer or a kitchenaid mixer, beat the egg and the sugar for 3-4 minutes until it is very light and thick.  Add the rum and the vanilla and beat for one more minute.

Sift in the dry ingredients and mix together well.  Mix in the raisins.

Turn the dough out onto your baking sheet, and with damp fingers, form it into a log about 2 inches by 11 inches.

Place in the oven and bake for 15-20 minutes until lightly golden and feeling firm.

Remove from the oven and let it sit for 15 minutes.  Maintain oven temperature.

After 15 minutes have passed, place the log onto a cutting board.  Using a serrated knife. cut the cookies at an angle into 1/3 inch wide slices.  Arrange the slices on same baking sheet, and bake for about 7 minutes until lightly golden.

Remove baking sheet from oven, and flip each biscotti over.  Bake for an additional 5 minutes, and remove to cool.

Store in an airtight contaner.

Zucchini Banana Bread by Rumbly in my Tumbly

Zucchini Banana Bread by Rumbly in my Tumbly

You all know about my love affair with banana bread, but did you know that I also have one with zucchini bread?

Zucchini Banana Bread by Rumbly in my Tumbly

Therefore, when I saw a recipe for Zucchini Banana Bread, you know I was going to try it.

Zucchini Banana Bread by Rumbly in my Tumbly

Oh. My. God.

Zucchini Banana Bread by Rumbly in my Tumbly

I’m going to go out on a limb and say this was my favorite quick bread I’ve ever made.  Lots of cinnamon-y banana flavors, and that shredded zucchini to make it so dense and moist and amazing.

Zucchini Banana Bread by Rumbly in my Tumbly

I think you can tell how soft and delicious it is from the pictures.  It is also kid-approved.  My daughter ate two pieces, and my son ate three.

Zucchini Banana Bread by Rumbly in my Tumbly

Go to the store, (or your garden), get some zucchini, and make this, immediately.

Zucchini Banana Bread by Rumbly in my Tumbly

I promise you won’t be disappointed.

Zucchini Banana Bread by Rumbly in my Tumbly

Recipe adapted from Taste of Home

Ingredients:
1 1/2 cups all purpose flour
1 cup of sugar
1 (heaping) teaspoon of ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3 mashed, overripe bananas
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup of shredded zucchini

Directions:
Preheat the oven to 325°.  Grease 3 mini loaf pans (5 3/4 inch x 3 inch) or two medium loaf pans.  I like to line mine with parchment paper for easier removal, that is optional.

Mash up your bananas.  Add the egg, oil, and vanilla and mix well.  Add in the dry ingredients and gently fold it in until just combined.  Don’t over mix.  Fold in the shredded zucchini.

Bake for about 30-35 minutes (more mini loaf pans) or until a toothpick inserted into the center comes out clean.

Enjoy!

Candied Walnuts for Salads by Rumbly in my TumblyI’ve made candied walnuts in the past, and it has always involved toasting nuts in the oven, complicated syrups, candy thermometers, and breaking apart stuck together nuts tediously with a fork.  No thanks.  I’d way rather just buy the $6 bag of them near the croutons at the grocery store.

Candied Walnuts for Salads by Rumbly in my Tumbly

I have to say though, this recipe changed my LIFE.  Delicious candied walnuts with none of the work, none of the crap.  You will be blown away by how easy this is.

These were ready to go 5 minutes after I started.  I fear I will begin eating candied walnuts much more often now.  This is bad news for my thighs.

Oh well.  Enjoy!

Recipe from allrecipes.com

Ingredients:
1 1/2 cups walnut pieces
3/4 cups granulated sugar

Directions:

Dump your walnuts and your sugar into a pan over medium heat.  Stir frequently.  After a few minutes the sugar will start to melt and caramelize.  Keep stirring frequently, coating all of the nuts evenly.  When it gets an amber brown, remove from heat, and dump the nuts onto a piece of parchment paper.  Separate with a fork, and let sit for a few minutes while they harden.  THE END!

Enjoy!

Pear and Feta Salad with the BEST Homemade Salad Dressing you will ever eat.  By Rumbly in my TumblyThis salad is good.  It is “Wow, that was amazing, I want more” good.  Spring greens are tossed with candied walnuts, feta, pears, and topped with the best salad dressing you will ever put in your mouth in your entire life.

Pear and Feta Salad with the BEST Homemade Salad Dressing you will ever eat.  By Rumbly in my Tumbly

Make this for a dinner party and wow people.  Take it to a potluck.  The possibilities are endless.  You will be asked for the recipe, repeatedly.  I know this, because the first time I tasted it, I immediately asked my cousin Tonya for the recipe and then immediately went home and made it.

Pear and Feta Salad with the BEST Homemade Salad Dressing you will ever eat.  By Rumbly in my Tumbly

This is a great side dish to a BBQ dinner too, but it is fancy enough for company.

Pear and Feta Salad with the BEST Homemade Salad Dressing you will ever eat.  By Rumbly in my Tumbly

Make, eat, love.
Pear and Feta Salad with the BEST Homemade Salad Dressing you will ever eat.  By Rumbly in my Tumbly

Enjoy!

Recipe lightly adapted from Bakerlady

Ingredients:
1 10 oz bag of mixed spring greens
1 pear, sliced, core removed
1/2 cup of candied walnuts (recipe here for the easiest two ingredient candied walnuts EVER)
1/2 cup crumbled feta cheese

Amazing salad dressing:
1/4 cup honey
1/3 cup apple cider vinegar
1/2 cup mayonnaise
2 tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

Directions:
Place all salad dressing ingredients into a blender or food processor, and blend for one minute.  Refrigerate until ready to use.  Assemble your salad.  Greens first, then pears, then walnuts, then cheese.

Individually dress each salad with dressing.  A little goes a long way.  Enjoy!

The Best Soft and Chewy Chocolate  Chip Cookies by Rumbly in my TumblyI can never resist the urge to try a new chocolate chip cookie recipe!  Any recipe that claims to be the best will always get at least an attempt out of me.

The Best Soft and Chewy Chocolate  Chip Cookies by Rumbly in my Tumbly

 

Another thing that always gets an attempt out of me is other blogger’s photos where they are pulling apart a hot cookie and the chocolate is all melty and delicious looking- why can’t I ever get that picture?  Oh well.

The Best Soft and Chewy Chocolate  Chip Cookies by Rumbly in my Tumbly

 

Anyway, this recipe was fabulous.  It produces a craggy, soft, chewy cookie, loaded with flavor.  A definite winner in my book.

The Best Soft and Chewy Chocolate  Chip Cookies by Rumbly in my Tumbly

 

I used a cookie scoop and didn’t flatten or mess with them at all.  Just scooped them onto the cookie sheet and baked ‘em.

The Best Soft and Chewy Chocolate  Chip Cookies by Rumbly in my Tumbly

 

Kid approved, husband approved.

The Best Soft and Chewy Chocolate  Chip Cookies by Rumbly in my Tumbly

Enjoy!

The Best Soft and Chewy Chocolate  Chip Cookies by Rumbly in my Tumbly

Recipe from Averie Cooks

Ingredients:
3/4 cups of unsalted butter, softened
3/4 cups packed brown sugar
1/4 cup granulated
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
1 box (3.5oz) instant vanilla pudding * do not use sugar free or cook and serve
1 teaspoon baking soda
1/2 teaspoon salt
12 oz chocolate chips (I used about a cup of mini chocolate chips, which goes a long way.)

Directions:

Preheat the oven to 350° and line a cookie sheet with parchment paper.

In a mixer, combine the butter, sugars, eggs, and vanilla.  Turn onto medium speed and beat well for 4 minutes until the mixture is light and very fluffy.

Add the flour, pudding, baking soda, and salt, and mix until just combined.  Stir in the chocolate chips.

Scoop into walnut sized mounds (I used a cookie scoop for that nice craggy look) and bake for about 8 minutes, until just starting to brown around the edges- slightly underbaked is perfect, they will stay softer longer that way.

Enjoy!

Greek Orzo Pasta Salad by Rumbly in my TumblyI love to come up with new pasta salad recipes during the summer, and this one is definitely a new favorite for me.  It comes together in about 15 minutes, and it is so tasty and delicious.

Greek Orzo Pasta Salad by Rumbly in my Tumbly

It combines salted orzo pasta with Greek ingredients like cherry tomatoes, cucumber, red onion, and feta, some chicken, and then it is all mixed together with Lighthouse Greek Vinaigrette.  Super simple.  The best pasta salads always are.

Greek Orzo Pasta Salad by Rumbly in my Tumbly

Give this one a try this summer.

Ingredients:
1 pound of orzo pasta, cooked in salted water to al dente, and then drained
2 cups of cooked chicken (I used a rotisserie)
1 english cucumber, diced
1/2 red onion, diced small
1 pint cherry tomatoes, halved
1 6oz package of feta cheese
1 bottle of Lighthouse Green Vinaigrette

Directions:
Cook your orzo pasta to al dente in a large pot of salted water.  Drain, and set aside to cool.

Chop up your chicken, cucumber, onion, and tomatoes, and dump it all into a large bowl with the pasta.  Give it a good mix.  Add the dressing and mix well.  And the feta last, and give it one more light toss.  Enjoy!

Follow

Get every new post delivered to your Inbox.

Join 237 other followers