Friday, January 22, 2010

Bacon-Wrapped Water Chestnuts

Now I've seen these appetizers before, but never had the guts to try them...until a meeting I had to go to. I always thought it was some sort of scallop wrapped in the bacon. These are sweet, tangy, salty (in a good way) and just plain good. My friend made them and this is her recipe, next time I make them I'll put in a picture:

Connie’s Bacon-Wrapped Water Chestnuts

3 cans whole water chestnuts

1¼ pkg. bacon

1 small bottle soy sauce

½ cup ketchup

½ cup brown sugar

Soak chestnuts in soy sauce for 1 hour. Wrap chestnuts in bacon pieces. Bake at 360 for 45 min. Pour off fat. Mix ketchup and b. sugar, bring to boil. Pour over chestnuts. Bake until bubbly.

If you try them, let me know what you think.

Monday, January 11, 2010

Lentil Soup

Please don't be scared by the use of Lentils in the title. My husband hates them. I'd never had them (until I tried this soup) and no one but my 2 year old would even come near them. Having said that, I didn't think they were half bad, in fact, I kind of liked them BUT if you're not a lentil fan, use barley. I promise, you won't be disappointed. So here it is. Use lentils. Use Barley. Use macaroni noodles for all I care, just try it. It's really that good!

2 quarts water
1 cup lentils, rinsed
6 oz tomato paste
1 small medium onion, finely diced
3-4 stalks celery, finely diced
4-5 medium carrots, finely grated
2 tsp salt (I would add more to taste when finished)
1 tsp bouillon
2 cloves garlic
2 layered shakes of pepper
1 tablespoon olive oil

Put everything in a large pot and bring to a boil. Reduce heat and simmer for at least one hour. Doubling the recipe requires a lot longer cooking time.

Wednesday, January 6, 2010

Brenda's Snobby S'Mores

I got this idea from a friend, and they are pretty good.

A nice warm fire or the flame from your gas range, whatever
Graham crakers
Caramel filled chocolate bars


Friday, January 1, 2010

Cinnamon Sugared Pecans

This is one of my FAVORITE things to eat! I usually make them at the holidays, but I've been known to make them in the middle of the summer as well. The recipe is from an old family friend. You have to follow the recipe closely, except for the baking part. If you need to bake them a little longer, do. The butter needs to be absorbed and they should be crispy. I made them last night and had to leave them in for an extra 5 minutes.

Cinnamon Sugared Pecans

Tammy Sanders

1 stick butter (melted)

2 large egg whites

1/4 teas. salt

3/4 C. sugar

1 & 1/2 teas. cinnamon

1 lb. pecan halves (1 lb. is about 4 C., but I usually use 5-6 C.--matter of preference)

Pour butter over large cookie sheet and spread evenly. Beat egg whites & salt till FOAMY. Gradually add sugar and cinnamon, beating only till blended. **DO NOT OVER BEAT**

Mixture should be runny. Add pecan halves to mixture, stir to coat and spread onto buttered pan.

Bake at 325 degrees till pecans are crisp and butter is absorbed, turning pecans with a spatula every 10 minutes, for 30 minutes.

Pour onto tin foil to cool. Store at room temperature in an airtight container after pecans are cooled. Note: You can use any nut of your choice.