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.
Continue reading “Bacon Wrapped Water Chestnuts”
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.
Continue reading “Soft Homemade Caramels”
Molasses cookies are the one cookie that embodies all the warm spices of the holidays; cinnamon, cloves, and ginger. The flavor kind of reminds me of gingerbread men. If you are only going to bake one cookie this holiday season, you should make it this one.
This cookie is soft and chewy. Since it is rolled into sugar prior to baking, it sparkles too. The flavors are strong enough that it holds up well under a light coating of almond bark or chocolate coating. If you really want to dress this one up, add some holiday sprinkles.
This recipe can be halved, but since it requires at least an hour in the refrigerator prior to baking, I make the whole batch at once. Yes, it does make a lot of cookies, but if I had to guess, I would guess these are made mostly around the holidays and holidays mean sharing right? So go ahead and make them all and spread some holiday cheer.
Continue reading “Molasses Cookies”
Caramel corn just tastes better when it is homemade. Why do you think it tastes better at the fair than it does pre-packaged? Because it is fresh and way closer to homemade! This recipe makes a large batch and you might want to have a sharing plan before you make it, otherwise it might just get in your belly.
It will be buttery, sweet, crispy and irresistible. You can add cinnamon, vanilla, pumpkin pie spice, or just about any kind of spice you want. We have even added peanuts before and it they turned out fine.
Before you go to thinking that it is hard to make, it really isn’t hard. It is a little time consuming, so you won’t be eating it nearly as quick as you would something out of a box. It’s worth the wait though, I promise!
Continue reading “Caramel Corn”
Peach Crumble is a recipe I saw on the local news when they were doing one of their featured recipe clips. You know the ones I am talking about, every TV station seems to have one of those. I usually don’t watch a whole lot of TV. It tends to be running in the background though when others are in the house.
I have been so focused on fall recipes that it seems I have forgotten it is actually the end of summer. Porter peaches are a pretty big deal around these parts. I managed to miss that whole season and did not get one single Porter peach this year. Shame too, they are actually really good!
Luckily, this recipe uses frozen peaches. It also uses oats, and if you have read my apple crisp post, you know oats are not one of the things I like in my desserts. But, Andy did like it. Said it reminded him of granola. He likes that kind of thing.
Continue reading “Peach Crumble”
I know I say all the time that pumpkin is my quintessential fall food, but man apples also hold a special place on my table in the fall too.
The second the heaviness of summer starts to dissipate, I have an urge to make apple crisp. Not just any apple crisp, THIS apple crisp.
It does not have oats in the recipe. I don’t have anything against oats. I will eat an oatmeal cookie, but given other options it isn’t my first choice. I will not eat oatmeal for breakfast, unless they are steal cut.
I came across this recipe years ago when I collected cookbooks. My favorite at the time was Beat This! by Ann Hodgman. I did not use the apple crisp recipe from that book since I don’t care for oats in my apple crisp. But if I did, I would have used hers.
Continue reading “Apple Crisp”
If you think this Almost Butterscotch Pie recipe looks very similar to my Sugar Cream Pie recipe, you would be correct. It is the same recipe except it uses brown sugar instead of granulated sugar. There is no cinnamon on top, and I do not bake this version.
The reason for this recipe is that I have yet to make a butterscotch pie that A: tasted like my grandma’s, B: tasted like Andy’s Aunt Alice, and C: didn’t turn out grainy and runny. Yes, I could use a boxed pudding mix, but I would rather go without butterscotch pie. I do use boxed pudding mixes in some recipes, like an éclair cake, but I just don’t believe it belongs in a pie crust. Continue reading “Almost Butterscotch Pie”
Over the years I have searched for a cookie from my childhood. It would help if I could remember the name of the cookie, but alas, all I can remember is the name of the bakery they came from, Myers Bakery.
My dad used to take me there and his dad used to take him there, that’s how long the bakery was around. It opened in 1905. It lasted at least 90 years…… but you know the story of my life, the bakery closed.
The cookies were soft, long, brown and had slivered almonds in them, but no almond flavoring, which I think tastes likes cherries anyway. Not chocolate brown, and they were not molasses cookie brown. Nor were they spiced like a gingerbread or windmill cookie. They were almost like a peanut butter cookie, but without peanut butter. They are not honey cookies, been there, done that, even bought the t-shirt.
Continue reading “German Almond Cookies”