These dates were made and gone in the same instant! I only made a handful of these as it was just Mr. MCYM , Robby and myself so I did not want many left over. I did not need to worry about leftovers as they disappeared as quick as I put them out ! These are sweet from the dates and tangy from the blue cheese and then more sweet from the maple syrup! If you like blue cheese this is a must make! They are excellent! I am not putting measurement in the recipe as it really depends on how many you make. The dates also vary in size so I tend to par cook my bacon a little longer (but still bendable) and cut them in half instead of thirds, like some recipes have done. You be the judge with your ingredients.
INGREDIENTS
Pitted dates
Bacon (I used center cut bacon)
Blue cheese crumbles
Maple Syrup (the real stuff)
DIRECTIONS
Preheat your oven to 300 degrees. Cut your bacon in half and partially pan fry it. You want the bacon to be partially cooked through but still able to bend around the date. Remove from heat when done. Split the dates in half and fill with blue cheese crumbles, not too much, as you need to be able to close the date. Wrap your partially cooked bacon around the filled dates and secure with a toothpick. Do this for each date and place on a baking sheet that has been sprayed with non-stick spray. When all of the dates have been wrapped, place the baking sheet in the oven and cook until the bacon in crisp. Mine took about ten minutes. Then drizzle with maple syrup and bake for just one to two minutes longer…enough to warm through.
Serve warm.
Enjoy,
Some like it HOT! This is very, very HOT! BUT…You can use jalepeno’s or any other milder pepper in place of the ghost pepper! My family likes heat. Robby likes it a little too much! My friend’s of ours grow an amazing garden and part of their garden is a variety of hot peppers. This includes ghost peppers! If you are not familiar with ghost peppers they are CRAZY HOT! I will tell you a story about Robby and a couple of his friends that happened a couple years ago. Robby and his friends got their hands on a ghost pepper (I have no idea where it came from) but it ended up becoming a dare on who was going to eat it ! Oh my! This all came about during a sleep over at MY house and after Jim and I went to bed. Well…needless to say the poor soul that lost the bet spent a portion of the night throwing up as it was so hot! Hmmmm….SORRY! Not a good way to start a post about food is it?! Well, what can I say…teenage boys! I still love them!
INGREDIENTS
2 ghost peppers (I took the seeds out)
4 tomatoes, seeded and chopped
handful of cilantro
6 cloves of garlic
1 onion
salt to taste
pepper to taste
juice of two limes
DIRECTIONS
Place all ingredients in a blender or food processor and pulse until you get your desired consistency.
Note: This gets hotter the longer it sits, you can add a 1/2 tsp. of sugar if needed!
Store in the refrigerator.
Enjoy,
This salad is so good! I ate a lot of salad over the summer and when school started back up, I went right into comfort food. Not really the best thing to do. But I wanted to make something for Craig who is a good friend who took some time out of his day to custom make something for me. (You will be seeing and hearing about that a little later) . Craig asked me to make him a dessert so I did that, but also wanted to make him something a little more so this was it! He and his shift at the fire station were able to enjoy this delicious fall salad.
INGREDIENTS
Pomegranate infused craisins
Granny Smith apple
pear
Romaine lettuce
Goat cheese
4 skinless, boneless chicken breasts
vegetable oil
2 Tablespoons rice vinegar
1/4 cup sugar
1 clove garlic
1 lime, juiced
salt
pepper
Pumpkin Pie Spiced Pecans (recipe below)
2 cups pecan halves
1 teaspoon pumpkin pie spice
1 teaspoon chili powder
1 teaspoon sea salt
3 Tablespoons maple syrup
1 Tablespoon olive oil
Preheat oven to 350 degrees. Line a baking sheet with non stick foil and spray with non stick spray. Put the pecans on the prepared baking sheet, sprinkle with pie spice,chili powder and sea salt. Drizzle with olive oil and maple syrup. Mix well coating all of the pecans. Bake for 15 minutes stirring every five minutes. Remove from oven, stir and let cool. Store in air tight container.
Poppy Seed Dressing (recipe below)
3/4 cup mayonnaise
1/4 cup milk (I used 1 percent)
1/4 cup sugar
1/4 cup white wine vinegar
2 Tablespoons poppy seeds
1/2 teaspoon dry mustard
pinch of salt
Combine all dressing ingredients and whisk until well blended. Store in the refrigerator.
DIRECTIONS
The chicken will need to marinade for 2-4 hours. Add the vegetable oil, rice vinegar, sugar, garlic, lime salt, and pepper to a heavy duty resealable plastic bag, mix well and add the chicken. Keep in fridge for 2-4 hours, remove from bag, then bake (keep covered with foil while baking) in a 350 degree oven for 40 minutes or until cooked completely through. When the chicken is done and cooled, chop the chicken into bite size pieces.
To assemble the salad start with the romaine lettuce and add the craisins, apple, pear, prepared pecans, goat cheese and the chicken. Top with the dressing and serve. I like the chicken to be slightly warm when I serve this!
Enjoy,
I just finished making these spiced pecans and can I just tell you, they are incredible! I have made the sugared pecans and those are great but these take the grand prize! They are sweet from maple syrup, warm from pumpkin pie spice and a touch spicy from the chili powder! I am making them for a fall salad I will be making later. I am not sure these will last long enough to see it on the salad! Mr. MCYM walked in the kitchen took a couple popped them in his mouth and did a quick turn around for another handful! This is a recipe you are going to want to double!!! This would also be a great item to give as gifts during the holiday season!
INGREDIENTS
2 cups pecan halves
1 teaspoon pumpkin pie spice
1 teaspoon chili powder
1 teaspoon sea salt
3 Tablespoons pure maple syrup
1 Tablespoon olive oil
DIRECTIONS
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Add pecans to your prepared baking sheet, sprinkle with pie spice, chili powder and sea salt. Drizzle with olive oil and maple syrup. Mix well to coat all of the pecans. Bake for 15 minutes stirring every five minutes until they reach a deep golden brown color. Store in air tight container.
Enjoy,
this recipe comes from www.cafesucrefarne.com
We are in the most beautiful season of the year in New Hampshire. It is fall, the leaves are changing to the most gorgeous colors going from green to red, yellow and orange…do you know what else that means? Football and Fairs! Cooler nights too! But back to football and fairs, both of those things scream corn dogs! No fried corn dogs here…but I can assure you these are just as tasty. Robby and Jim could attest to that but they both have their mouth full as they just devoured a full batch of these little babies! Yup! NONE left! growing boys!
INGREDIENTS
1 box of your favorite corn bread mix and the ingredients needed to make the batter. I really like this brand.
1 package of your favorite hot dogs (I used Hebrew National)
DIRECTIONS
Mix the cornbread batter as directed also following heating oven instructions. Grease two mini muffin pans (24 in total).
Fill the muffin tins up 3/4 of the way up the tin set aside. I used three Hebrew National hot dogs cutting each hot dog into eight pieces. Place one hot dog piece into each mini muffin tin pushing the hot dog into the batter but not all the way to the bottom. Bake as directed on the cornbread mixture box. Mine took 13 minutes. Let cool in pan for two minutes. Serve warm with you favorite corn dog condiment. Our house is a mustard only house!
Enjoy,
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