Bacon Maui

I made these up from the Bacon Wrapped Jalapeno Thingies recipe. The nice thing is you aren't dealing with jalapenos, so no gloves, goggles, etc. (although that is totally worth it). These are SCRUMPTIOUS. And pretty, too. They went so fast, I didn't stop to take a picture. I was eating. There will be a next time. OH yes.

1 red pepper
12 chunks pineapple (drained if canned)
6 slices bacon, cut in half
cream cheese
toothpicks

Heat oven to 375.
Line cookie sheet with foil or parchment.
Remove top and seeds of pepper. Slice pepper vertically into quarters. Cut each quarter slice crosswise into thirds, so you have 12 pieces of pepper.
Spread each piece with a smear of cream cheese, then top with pineapple.
Wrap each with 1 piece of bacon and secure with toothpick.
Place on cookie sheet and place in oven for 20-25 mins, until bacon is crisp.

Serve!

Inside Out BLT's

 When I was a kid, my favorite sandwich was a BLT. It's still up there, actually. These colorful babies are from Better Homes and Gardens. I made them for an after-homecoming party we had for my daughter's friends after the dance and they were a hit. I hid a couple for next-day munchies. Who needs a sandwich?

8 slices bacon, cooked and crumbled
1 1/3 c. finely chopped romaine lettuce
1 1/3 c. coarse soft bread crumbs
1/3 c. parmesan cheese
3 T. olive oil
8-10 roma tomatoes
mayonnaise
black pepper

Heat oven to 400. In large bowl, combine bacon, lettuce, crumbs, cheese, and olive oil. Mix well. Set aside
Halve tomatoes lengthwise and scoop out seeds with spoon. Brush inside each tomato half with mayo, then sprinkle with pepper.
Mound bacon mixture in tomatoes; transfer to baking pan, lightly greased.
Roast uncovered, 10-12 mins until toasted.  Makes 16-20 appetizers.

Bacon Wrapped Jalapeno Thingies

These are at Pioneer Woman.com, and beware, once you visit her site, you will keep going back. I am making these delicious little morsels for my friend Rochelle's crazy party next week. They are true heaven, if heaven had an old west theme. I can't wait!

Click Here for yeehaw heaven.

Hot Cocoa- Single

This is easier than you think. And the taste...ohhhhh. Mixes can't duplicate this. My daughter's friend, Laura, called it, "Amazing."

2 T. sugar
1 T. cocoa powder
1 dash salt
1 c. boiling water
1/8 tsp. vanilla
milk

* dash cinnamon, for sweet zing, OR
* dash Chinese 5 spice, for mellow warmth, OR
* dash chipotle powder, for pick-me-up heat (and great for colds, too)

Place sugar, cocoa, salt, and *optional spices, if desired, in mug. Add boiling water and stir until smooth. Add vanilla, and milk, if desired.

Roasted Red Pepper & Cheddar Dip

My talented sister-in-law, Jennifer Anglesey, makes this wonderful dip and I had to have the recipe. I pull this one out several times during football season. I love it with fresh, crisp veggies!

1 (8-oz.) cream cheese
2 c. cheddar cheese, grated
1/2 c. roasted red pepper
1/4 tsp. salt
1/4 tsp. sugar
pinch garlic powder
pinch onion powder

Combine all ingredients in a food processor or blender until smooth. Turn out to a serving bowl and serve with crackers, chips, breadsticks, pretzels, or fresh vegetables. Also great with apple and pear slices and grapes.

Peach Salsa

Sweet, spicy confetti on a chip! For a yummy standard salsa, just omit the peach!

2 tomatoes, diced
1 peach, diced
1 green bell pepper, diced
2 T. sweet onion, finely diced
1 T. fresh cilantro, coarsely chopped
1 T. anaheim or jalapeno chile, seeded and finely diced
1/4 t. salt
squeeze of lime or lemon juice

Prepare tomatoes, peach, peppers, cilantro, and onion. Blend gently in a small bowl. Stir in salt and lime. Serve with chips, over chicken, fish, or pork, on tacos, etc.

Candied Pecans

1/2 c. brown sugar
1/4 c. butter
dash salt
1/2 c. pecan halves or pieces

Heat brown sugar, butter, and salt in small non-stick saute pan until bubbly, stirring constantly. Add pecans and stir to coat, continuing to cook for one more minute. Remove pan from heat and level out pecans on bottom of pan. Allow to cool in pan. Break up into small pieces when cool.

*Any nuts may be candied this way.

Buffalo, NY Chicken Wings

My mom grew up in a suburb of Buffalo, NY. Some people think "buffalo wings" is just a clever play on words (ie. buffalo don't have wings), but actually, the recipe for these tangy, spicy little numbers originated in that area of our United States. These are easy, lip-smacking, messy morsels. The blue cheese and celery are a cooling factor. AUTHENTIC, baby.

3-4 lbs. frozen chicken wings, solution-free, washed

Heat oven to 400°. Oil a large edged cookie sheet, or 2 9 x 13 baking dishes. Add chicken to pans in single layer. Turn pieces to coat with oil. Bake for 50-60 minutes, until golden brown and crispy. *May also use deep fryer according to manufacturer's instructions.

Wing Sauce
1/4 c. water
5 T. ketchup
4 T. butter
3 T. cider vinegar or fresh lemon juice
1 T. mustard
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. cayenne pepper
1/4 tsp. garlic powder
1/8 tsp. pepper
2-5 dashes Tabasco

In a large pot over MED heat, whisk water, ketchup, butter, vinegar, mustard, salt, sugar, cayenne, garlic, and pepper. When thoroughly blended, taste and add Tabasco until desired heat is reached.
Add chicken pieces to sauce in pot. Place lid on pot and, holding lid in place, carefully shake pot to coat chicken. Serve immediately, or transfer to warming dish. Serve with BLUE CHEESE dressing and celery sticks.

Sour Cream Ranch

The kids beg for this dip! Everyone does!

1 c. sour cream
1 T. milk
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. fresh snipped chives, or 1/4 tsp. dried
dash paprika
pinch dill weed

Mix sour cream with milk until smooth. Add salt, sugar, garlic powder, onion powder, chives, paprika, and dill weed. Serve cold as salad dressing and dip for veggies or chips.