I 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.
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.
Recipe adapted from Betty Crocker
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
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.
Posted in Appetizers and Dips | Tagged appetizers, baking, cooking, food, recipes | 2 Comments »
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?
Therefore, when I saw a recipe for Zucchini Banana Bread, you know I was going to try it.
Oh. My. God.
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.
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.
Go to the store, (or your garden), get some zucchini, and make this, immediately.
I promise you won’t be disappointed.
Recipe adapted from Taste of Home
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
3 mashed, overripe bananas
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup of shredded zucchini
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.
Posted in banana recipes, Breads, Breakfast | Tagged baking, banana, bread, cooking, food, recipes, zucchini | 5 Comments »
I’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.
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
1 1/2 cups walnut pieces
3/4 cups granulated sugar
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!
Posted in Appetizers and Dips, Side Dishes & Salads | Tagged candied walnuts, cooking, foods, recipes, salads | Leave a Comment »
This 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.
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.
This is a great side dish to a BBQ dinner too, but it is fancy enough for company.
Make, eat, love.
Recipe lightly adapted from Bakerlady
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
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!
Posted in Side Dishes & Salads | Tagged cooking, dressing, food, recipes, salad | Leave a Comment »
I 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.
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.
Give this one a try this summer.
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
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!
Posted in Side Dishes & Salads | Tagged baking, cooking, food, Greek pasta salad, pasta, recipes, salad, summer | 4 Comments »