Bacon Wrapped Pineapple

I know - NOTHING is healthy about this dish...absolutely nothing. We had an 80's party this past weekend and I made these to take. I've made them before but didn't remember them being THIS good. I could have eaten the whole pan. I did half pineapple and half water chestnuts though I much prefer the pineapple.

This recipe is from Allrecipes.com - if you haven't ever browsed the site I highly recommend it.

1/2 pound sliced bacon, cut into thirds
1 (20oz) can pineapple chunks in juice, drained (I used tidbits because it's what I had....but chunks would be WAY better)
1/2 cup brown sugar, packed
1/2 cup mayonnaise
1/3 cup chili sauce

Preheat oven to 350. Wrap each chunk of pineapple with a piece of bacon and secure with a toothpick. Place in shallow baking dish. In a small bowl, stire together the brown sugar, mayonnaise, and chili sauce. Pour over bacon wrapped pineapple.
Bake uncovered for 25 minutes or until bacon is crispy on the edges and the sauce is bubbly.

I baked the bacon before wrapping...just a bit to drip off some grease. I laid it on a cooling rack on top of a cookie sheet. I think bacon tastes better baked anyways so whenever I make it for anything this is how I do it. I put it in for about 10 minutes - and after it's cooled I wrap the pineapple. Then I cook the bacon wrapped pineapple for about 20 minutes without any sauce on it....then another 20 minutes with the sauce. I also added a small *sploosh* of chili sauce just because.

These were soooo delicious....I made them the next night too for some company and they were a hit. VERY greasy though, even with the cookie sheet trick at the beginning.....so definitely not a regular treat. Besides, now I'm out of bacon and am making the effort to limit my meat intake so doubt I'll be buying it again any time soon.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Apple Dip

This past weekend I was part of a crafting Saturday - which I was really excited to go to, and got to have my cousin, Radelle with me! How fun is that!

One of the classes I signed up for was a popcorn seasoning and ice cream topping class - I really don't sit down and eat a ice cream or popcorn very often, but I always have to have something on it when I do - I knew this was the perfect class. What I was not quite prepared for was the awesome recipes we got for a whole scad of items. This apple dip I just made for a party I had last night and seriously - it is TO DIE FOR! I love apples anyways and find they often hit the spot when a late night craving starts. And having this dip now - despite it not being healthy in ANY way...mmm, I think I could eat it by the spoonful! I won't....but I could ;)

Apple Dip

1 pkg cream cheese (8oz)
1 tsp vanilla (I only used 1/2 tsp)
2 Tbsp milk
3/4 cup non-packed brown sugar
1/2 cup white sugar
2/3 cup skor bits or 1 cup chopped pecans (DEFINITELY go with the skor bits!)

Refrigerate for 2 hours.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS - HANDS DOWN!

Great day of Great food :)

A few weeks ago we had a potluck get together. One lady brought the most delicious pita mix that my friend and I just HAD to have the recipe for. So today we finally made it for lunch and boy was it good :) (and boy did it ever make a lot!!)

Tabbouleh

 (Wheat Berry Salad)

§        3 cups dry wheat berries (We just used a small box of couscous - we boiled it in water but next     time will likely do chicken or vegetable stock instead)

§        1 medium white onion finely diced

§        2 ribs of celery finely diced (optional)

§        ½ bunch of cilantro finely chopped - I detest fresh cilantro but put it in anyways - you can't tell!!!

§        1 pint grape or cherry tomatoes, cut each in half lengthwise. (Diced roma tomatoes works too.) - we used 1/2 a pint because I don't like tomatoes, but in this you hardly notice they are there.

§        ¼ cup lemon juice

§        3 tablespoon canola oil

§        1 tsp salt (or to taste)

1.    Soak wheat berries overnight in lots of cold water. (The wheat will more than double in size while soaking.) Slowly cook wheat berries until they begin to pop out of their coatings and are chewy to the tooth - the wheat will more than double in bulk when cooking. Rinse cooked wheat in cold water until all heat is gone. 

  In a large bowl combine onions, celery, cilantro, tomatoes and lemon juice. Toss gently so as not to mash the tomatoes.

5.    Add as much cooked wheat as you see the above ingredients will take.

6.    Before serving pour the oil over the tabbouleh and mix well.

N Note:  I like to combine everything except the wheat first to see how much wheat to use.  The cooked wheat can always be frozen to use another time, or some people like hot cooked wheat with milk and sugar, just like porridge.

. 

     MAST-E XIAR

(YOGURT DIP)

1 quart container of plain yogurt       

1 English cucumber

1 bunch of fresh dill or 3 Tablespoon of dried dill or crushed mint

Salt to taste

3 large cloves of fresh garlic, minced

§        Peel and dice cucumber

§        Peel and mash garlic with salt (we did not mash with salt)

§        If you are using the fresh dill; remove stem and chop

§        Pour yogurt into a dish

§        Add cucumbers, dill and garlic

§        Stir well

As an appetizer for a party, use mini pitas. We used large ones (each had half) for lunch today and it was great! Next time we plan to use the handy chopper for the garlic, cucumber, and dill instead of chopping it all. :) You could also just mix it all up like a salad and skip the bread/pita altogether - or throw in some ripped up pita and eat it that way (definitely less messy lol)



SERIOUSLY SCRUMPTIOUS RATING: 5 STARS!!!

Burrito Enchiladas

CHECK OUT THE RATING HERE

I love me some enchiladas :D So when I happened upon this recipe (from Original Fast Foods) I knew I had to try it!

I was hoping to make it this evening for supper, but it turns out the creamed beans have to be cooked for 8 hours before you can *cream* them - so it'll have to wait until tomorrow. :(

Here's the Recipe for the creamed beans - and then I'll post the enchilada recipe :)

Creamed Beans (yield 8 cups)
4 cups dried pinto beans or dried black beans (I used black)
Enough water to cover beans (at least 2 inches)
1 large onion or 2 medium onions, chopped
2-4 Tbsp fresh garlic, minced (I just did 3 cloves)
1-2 tsp sea salt (optional - I did not add this)
1 herb bouque made from parsley, thyme, rosemary, and bay leaves (I did not have fresh herbs so added about 1 1/2 tsp of each - we'll see how it turns out)

Soak your choice of beans overnight, then drain and rinse. Place beans in slow cooker with onions, herbs, and garlic. Cover with water by at least 2 inches and cook for 8 hours, adding water as necessary. After beans are cooked, remove herb bouquet (I will just have to strain mine out I think), pour off any remaining water and reserve for blending. Place half the beans in a blender and blend until smooth. Add reserved cook water as needed. Return blended beans to slow cooker and mix well. You can blend all beans if you want them 100% creamy.

Burrito Enchiladas
10 to 12 tortillas (I bought whole wheat ones)
5 cups creamed beans (see recipe above)
4 cups cooked brown rice (I am just using the rice we have...kokuho I think)
1 lb. sliced mushrooms
1 onion, chopped
1/4 cup vegetable broth
1 bunch green onions, chopped
1 cup corn kernels, fresh or frozen
1/2 cup olives, sliced (will be leaving out)
1 recipe, salsa (will make my own epicure fruit salsa which I LOVE)
1 recipe guacamole (will also make my own - will post recipe after)
1 recipe red or white enchilada sauce (I will be making the red but will post both options below)

Saute onion and mushrooms in vegetable broth and set aside. Pour 2 cups of enchilada sauce into the bottom of a casserole dish. Spread beans, rice, and mushrooms down the center of each tortilla. Roll and place seam side down in dish. Pour remaining sauce over tortillas. Sprinkle with green onions, corn, and olives. Cover with foil and bake at 350 for 45 minutes. Garnish with salsa and guacamole - Enjoy! (I am seriously bummed as I want to eat this now!!)

NOTE: I will be adding shredded cheese in them as well and may even add a can of green chilies to the mix as well. We'll see :)

Guacamole #1 (from the book)
3-4 ripe avocados
2 tomatoes, diced
1 tsp garlic, minced
1 tsp onion powder
1/4 cup cilantro, chopped
2 tsp lemon juice

Guacamole #2 (the one I'll be using - from Company's Coming Mexican)
4 ripe avocados
1/4 cup lemon juice
1/2 cup mayonnaise/miracle whip
1/4 cup chopped onion
1 tsp chili powder
1/2 tsp garlic powder
1 tsp salt (I don't put this in)
1/4 tsp pepper
1/4 tsp cayenne pepper (I don't put this in)
2 medium tomatoes, seeded and diced (I don't put this in either)

**This recipe can be frozen if you have not put the tomatoes in**

Red Enchilada Sauce (the one I'll be using)
4 1/2 cups water or vegetable stock (I'll be using vegetable stock)
1 8 oz can tomato paste
1 cup celery minced (use the handy chopper machine)
1 1/2 tsp cumin
1 tsp coriander
1 tsp garlic powder
1/2 tsp dry mustard (I will have to use regular mustard as I am out of dry)

Add water/veg stock and tomato paste in saucepan on medium-high heat and whisk until smooth. Add remaining ingredients, and mix well. Reduce heat to medium-low, cover and allow to simmer for 30 minutes. Stir occasionally.

White Enchilada Sauce
2 21 oz cans coconut milk
1-2 cups cilantro, chopped
1/2 to 1 jalapeno pepper
2 cloves garlic, peeled
1-2 limes, juiced
1 pinch of salt
3-5 Tbsp Ultra Gel (any grain based thickener)

Combine all ingredients except Ultra Gel in a blender and blend until smooth. Bring to a slow boil and then simmer in a sauce pan until sauce is slightly thickened (30-40 minutes). Add 3-5 Tbsp Ultra Gel until desired thickness is achieved.

So as mentioned - this will be dinner tomorrow night!! I am sooo excited! Will let you know the verdict when we've tried it and will note any alterations I make :)

Yellow Pepper Salsa

I don't love tomatoes...actually I don't even kind of like them. The taste, the smell *ugh* - it all just turns my stomach. Although, I do like everything made from them - tomato soup, salsa, ketchup, etc. Strange I know...one thing I really can't do though is *fresh* salsa...for a long time I didn't even think I liked homemade canned salsa, but I had my auntie Glenda's once and loved it, then a co-workers about 6 years ago (recipe to come), and most recently this beauty - This recipe comes from my friend, Shelley. I am so excited she shared it with me - I honestly polish off a small jar in one sitting. But truthfully there isn't anything *bad* in it, so I don't ever feel guilty - added bonus!

**As a side note....if you wear contacts and have to take them out at some point afterwards, do yourself (and your eyes) a favor and take them out BEFORE you start this. *ouch* and yes, I learned that the hard way.**

2 cups chopped yellow peppers
2 cups chopped peeled tomatoes*
1/2 cup finely chopped red onion
*peppers* see below
2 large garlic cloves, minced
1/4 cup lime juice (I used lemon and it was great)
2 Tbsp white vinegar
1/2 tsp coarse pickling salt
2 Tbsp finely chopped fresh cilantro (*yuck* I do not put this in...I absolutely despite cilantro. lol)

In a larger pot, combine sweet peppers, tomatoe, garlic, onion, hot peppers, lime juice, vinegar, and salt. Bring to a boil over medium-high heat. Reduce heat and boil gently uncovered for 15 minutes, stirring frequently. Stir in cilantro (if you want your salsa ruined. hehe) and cook for 2 minutes. Ladle into hot jars and process for 20 minutes (I don't actually *process* the jars - I make sure lids are clean and put a small ring of water around top of jar and seal tightly. It will *pop* on it's own). Makes about 4 x 250ml jars.

*To peel tomatoes - drop into boiling water until peel begins to crack. Run cold water over them (so your hands don't burn) and peel...skin should come off easily*

*Peppers - **remember to take seeds of jalapenos out or salsa will be hot**
Mild - 3 jalapeno peppers and 1/4 cup green or red pepper (I use red)
Medium - 3 jalapeno peppers and 2 anaheim peppers
Hot - 3 jalapeno peppers, 2 anaheim peppers, and 1 habanero pepper

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS (I say 5, but my husband again wasn't as excited as me...seriously - who asked him anyways. lol)

These make great little gifts at christmas or just because....tie a ribbon around the jar and place on a plate with some tortilla chips - wrap in cellophane if you'd like. So fun!

GIMME AN EGG!!

I LOVE devilled eggs, as does Brent. Although I think I've only ever made them once before. I just don't think to do it, despite being incredibly quick and easy. A friend brought us a plate last week when she brought us dinner, and they were sooo delicious. Brent and I are feeling kind of snacky today (I can't lie - I've been wanting steak all day....and a baked potato with sour cream and real bacon bits...and green onions....*drool*) and nothing seems to be hitting the spot (no, the stir fry situation did not help a bit. lol). We did have some boiled eggs that cracked so could not be used for decorating *shucks* that Brent mentioned I should turn into devilled eggs. So I did (Cuz' I'm a great wife like that *grin*). Here's the recipe I used - super easy and *really* delicious...and a great snack or appy....and a great way to use the cracked eggs or even the decorated ones when it's time to use them! This recipe comes from the Company's Coming - Appetizers Cookbook.

Devilled Eggs
6 hard boiled eggs
1/4 cup salad dressing (mayonnaise/miracle whip)
1/2 tsp dry mustard (once a staple in this house I haven't used in a looong time and never replenished it when I ran out. So I just used prepared mustard from the fridge...just a squirt)
1/2 tsp salt (as you probably have guessed, I did not add this)
1/8 tsp pepper

Paprika (to sprinkle on afterwards)

Cut eggs in half lengthwise and place on a plate. In a bowl mix yolks (they should crumble), salad dressing, mustard, and salt and pepper. Mix until smooth and spoon into egg white halves. If the mixture seems too dry you can add a bit of milk, although i would be tempted to just add another small bit of salad dressing (in my mind the milk could make it really runny). You can use a pastry tube to make a design with the mixture - I just spoon it in. Sprinkle with Paprika. I prefer them right fresh whereas Brent prefers them from the fridge (cold). Either way they are delicious and really fast!

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Cheeseball

When I tasted this the first time - well let's just say my in laws are probably still talking about how much I ate. I just couldn't stop. This is a recipe my sister in law, Rachelle found...I have tasted other, really good cheeseballs..and some really not so good ones. This one, for me, still comes out on top. Although my mother made an awesome one this past christmas so I'll have to track down that recipe and post it as well. For now though - this is what you get!

8 oz McLaren's Cheese (Red container, black lid), softened
8 oz Cream Cheese, softened
Blend well
Add:
1/4 cup chopped green onion
1/3 cup chopped pecans (handy chopper)
1/4- 1/2 tsp garlic powder

Chill for 15-30 minutes (easier to shape). Shape into a ball and roll in mixture of:
2 Tbsp chopped pecans
1 tsp chili powder
1 tsp paprika

I personally like to make several small cheese balls instead of one large one. They freeze really well in either saran wrap or a ziploc bag. Tastes the best with wheat thin crackers.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Spinach Dip

This is another one of *those* recipes...I just haven't found another one I like nearly as much. I can say though that Superstore has a good spinach dip you can buy...and it's good. Not the same as this, but in a pinch it's nice to know there is an adequate alternative. I think there are water chestnuts in theirs though, so if you don't like water chestnuts - it may not perhaps be an *adequate alternative* lol

1 Cup sour cream
1 Cup mayonnaise
1/2 tsp garlic powder
1 Medium minced onion (handy chopper)
1 Package Knorr vegetable soup mix
1 Package thawed, drained, and chopped spinach (you don't have to add the whole package....I'd say hold some back - about half a handful, and mix it all together before adding more)

Mix together and refrigerate for 1-2 hours. Cut top off sourdough round loaf and gently *dig* out the insides, filling with spinach mixture. Break *insides* into bite sized pieces for dipping. Oh wait - don't forget to buy a second sourdough loaf so you have more. :)

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Stuffed Mushrooms

I have yet to find a stuffed mushroom recipe that is as good as this one. Well in all fairness, I haven't tried any others because they simply don't even sound as good...

Here it goes:

12 whole fresh stuffable mushrooms (save the $$ and just buy large mushrooms...they don't have to be actual *stuffable* ones)
1 Tbsp vegetable oil
1 Tbsp minced garlic
1 (8oz) package of softened cream cheese
1/4 cup grated parmesan cheese
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp cayenne pepper (I have only put this in once and honestly prefer it without)

Clean and dry mushrooms, chopping off tough end of stem. Pull stems off each mushroom and mince (handy chopper). Heat oil and saute garlic and minced mushroom stems. Cool. In a bowl mix cream cheese, parmesan, black pepper, onion powder, and cayenne pepper (if you choose). Add sauteed garlic and mushroom stems and mix well - you will likely need to use your hands...so um, don't forget to wash them first *ick*

Fill mushroom caps and place in baking dish (casserole dish). Bake for 20 minutes at 350 - until liquid forms under mushroom caps.



SERIOUSLY SCRUMPTIOUS RATING: 5 STARS