Bacon Wrapped Baby Potato Bites with Sriracha Sour Cream are the perfect snack for football, holiday gatherings, or just hanging out at home having a lazy weekend watching TV.
I like to use baby yellow potatoes for this recipe, but any small potato will work. I have even made these with regular sized potatoes, they just need to be cut into wedges.
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Buckeyes are another recipe I had never heard of until I was asked if I knew how to make them.
Now I make them so much I make them from memory because they are so simple to make.
You can really make as few or as many as you want if you can keep the proportions locked into your head or written down somewhere.
You just need 1 part butter to 3 parts peanut butter. Then add 1 1/2 parts the total of butter and peanut of powdered sugar.
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Dirty Buckeyes! No, I am not calling names at any NCAA sports team or school, even though we are SEC fans and might be caught talking smack about other divisions. Go Dawgs!! Imagine having to admit that right smack in the middle of Big 12 territory…….
Dirty Buckeyes are simply buckeyes covered in crunchy bacon bits. No, not the pinkish red salty smoky little rocks out of a jar, real bacon. Bacon that has been cut into small pieces, fried until crispy, drained, cooled, then fried again. Once you are done with them, they look like buckeyes that have rolled around in the dirt and dried leaves.
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If you’ve visited a restaurant while visiting the deep south, I’m sure you’ve seen fried pickles on the menu. Fried pickles are a southern favorite and a pretty easy to make. Most folks who’ve never had a fried pickles tend to think the combination of frying a pickles as a little weird. However, I can promise you that once you try a fried pickle, you’ll order them every time you see them on the menu.
I’m kind of a fried pickle snob. Fried pickles, while delicious, can be easily ruined by one ingredient. Salt… a fried pickle that is too salty is sometimes just too difficult to eat, no matter how much ranch you cover it in. Finding the right pickle is pretty critical to the final product, so you’ll have to do a little bit of experimentation with the pickles available at your grocery store.
Even though you might experiment with pickle varieties, we have settled on our absolute favorite pickle. Pickles from Wickles are sweet, spicy, and just a little bit salty. Wickles are thicker than your average sliced pickle, so the pickle-to-crust ratio is great. However, some folks in the south prefer their pickles razor thin to maximize the amount of crust. I think this is just an excuse to eat more fried crust with ranch dressing. With Wickles, you can actually enjoy the great flavor of the pick itself. I find myself eating the pickles for a snack sometimes.
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Cinnamon Vanilla Candied Peanuts are another recipe that make great hostess gifts for all those holiday gatherings you’re invited to. Pecans can be substituted, but unless you find a special deal on pecan halves, you might blow through your entire holiday cooking budget on them.
As these cook you might feel like you have done something wrong. The glaze will start to look gummy or stringy. It’s all good, just keep cooking and stirring.
It will be difficult to stir near the end and might feel like it’s just too gooey. That’s OK too. Just keep stirring and cooking until it is dried up.
The peanuts will separate and become more sugar coated. Eventually there will be no liquid left on the bottom of the pan. This is the time to turn off the heat and get it onto your baking sheet.
If you decide to taste one now, expect it to still be kind of soft. Everything will come together in the oven. They will be crispy and delicious once they cool after this final cooking step.
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Candy Acorns are a cute edible addition to the kids’ table at holiday meals. This is an idea I have seen all over the internet.
They also make nice finishing touches to pumpkin pies and many other fall desserts.
The flavor can be changed by changing the flavor of chips used for the end of the acorn, as well as changing the flavor of the candy kisses use for the big portion of this decoration.
I have seen these made with milk chocolate kisses and pumpkin spice kisses. I used caramel filled kisses for mine and butterscotch chips for the ends as well as the “glue” to hold it all together.
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Peanut Brittle is not something I make very often. I don’t know why I don’t make if often, it’s actually pretty simple. There is more margin for error in this recipe than in some of my other candy recipes.
This recipe is a favorite no matter where I serve it. It is also one of those food I try not to keep laying around the house as we eat far too much of it when it’s here.
There are recipes around the internet that do not require a candy thermometer, but this is not one of those. I cook mine until it reaches the hard crack stage. I prefer this method as it avoids the dreaded “too chewy” brittle.
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Spiced crackers have many versions and many names across the cooking blogosphere and home kitchens. These are probably called “those crackers you make for Christmas gifts” more than any other name in my house. But, these are good anytime and I didn’t want to ban them other people’s houses just during the holiday season.
These crackers are very easy to make and definitely more frugal than anything loaded with chocolate or nuts. Packed into small baggies, the crackers make a great filler for a cookie tray that has a small space left and you are out of cookie cooking or candy making steam.
Larger containers of spiced crackers can work as a stand-alone hostess gift. I have used these crackers for both purposes.
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I love bacon wrapped snacks and appetizers. I have been making this bacon wrapped water chestnut for over 25 years.
Bacon wrapped water chestnuts are perfect for tailgating, game day parties, New Year’s parties, and just about any gathering of people.
I have been known to serve these at Thanksgiving, Christmas Eve, and even Christmas day while the holiday meal is cooking.
I am sure this came off of the back of a product, but it’s been a minute since I last saw it anywhere near a product package. It could have been chestnuts, or soy sauce, or even Worcestershire sauce.
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Homemade soft caramels should never be made when you are home alone. These may possibly be the most dangerous thing that has ever been cooked in my kitchen.
Not because it will hurt, although it could if you aren’t careful playing with molten lava temperature melted sugar, but because you need to get them wrapped and out of the house as quickly as possible.
Do not send more than a few of these at a time to friends, as these will also be dangerous at their house. Do bring them to work for brownie points! Should be worth at least a few of those.
You and everyone else who eats these will not be able to stop eating them until either your teeth hurt, your stomach hurts, or you have eaten all of them. Once they are all eaten, you will be thinking of them for days to come.
After reading several caramel recipes, I settled on starting with this one from Land O’Lakes and tweaking it ever so slightly.
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