Party food
I made a batch of these sugared pecans and had forgotten how good they are! I usually make them around the holidays and give them as gifts,
but I was putting together a basket for a friend and thought this would be a great addition! When I make them at the holiday, I always have to hide them as everyone likes to walk by and grab a handful. Before I know it they have all had three handfuls each and the gift is gone!
INGREDIENTS
2 egg whites
1/2 tablespoon of water
1/2 tablespoon vanilla extract
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon cinnamon
DIRECTIONS
Pre-heat the oven to 250 degrees. Grease a baking sheet and set aside. In a mixing bowl whip together egg whites, water and vanilla until frothy. (I like to use my immersion blender). In a separate bowl mix together sugar, salt and cinnamon. Add pecans to egg whites mix well coating all of the pecans with the mixture. Toss the pecans into the sugar mixture and coat well. Spread the nuts onto your prepared baking sheet. Bake for one hour stirring every 15 minutes. Watch the last fifteen minutes of baking to not over bake them. The coating on the pecans should be dry. Remove from oven, let cool. Store in an airtight container.
Enjoy,
I know, crispy and grilled don’t always seem to go together but in this case they absolutely do! This is a recipe my sister-in-law Lisa shared with me at our Ormond family reunion. I am not sure where she got the recipe but I am sure glad we have it and she is allowing me to share with all of you! Jim and I disagree a little bit with wings. Mr. MCYM does not really care if the chicken wings are crispy BUT I don’t think it is a good wing without that crisp exterior crunch! Considering these are my new favorite wings, and they will be in our regular food rotation, I have a feeling he will grow to LOVE these as much as I do! We also have a slight difference with dipping sauce. With buffalo wings I like to have ranch dressing but Mr. MCYM is a true blue, blue cheese dressing fan! At my house these are now called Lisa’s Wings and I hope you give them a try!
NOTE- I think these would bake up the same in the oven if you bake them with a Bakers rack on top of a cookie sheet. I will try this next time and update when I do!
I have another recipe from the Ormond family reunion from my other sister-in-law Cindy, so stay tuned for more great party food!
INGREDIENTS
3 tablespoons of olive oil
Salt
Pepper
wings (I used fresh, not frozen) use your desired amount
Frank’s Wing Sauce, enough to coat both sides of wings. I used over a cup
DIRECTIONS
Light your clean grill setting the heat level to LOW. Toss the wings in a bowl along with the olive oil, salt and pepper to taste. Toss well. Place the wings on the grill and grill without touching them for 30 minutes. After 30 minutes turn the chicken wings over once and don’t touch them for another 30 minutes. After one hour, brush the top of the wings with the buffalo sauce and cook for five more minutes. Turn the wings , brush the second side with wing sauce and cook five more minutes. Remove from grill and serve warm with your choice of ranch or blue cheese dressing.
Enjoy,
This chili recipe is A huge family favorite. Sweet flavor from the baked beans and Heat from the ground beef! I brought this to the Ormond Family reunion last weekend and I heard “this chili is AWESOME” multiple times! People were having it on their hamburgers and hot dogs and some just had a big bowl with some tortilla chips! This makes a BIG batch. It will feed the Ormond’s, a small army or your local fire department! No matter who gets this they will love it!
INGREDIENTS
2 pounds ground beef
1/4 cup water
1/2 teaspoon to 3/4 teaspoon cayenne pepper. Make it as hot as you like, taste as you go.
2 packet’s medium spice chili seasoning, low sodium, (I use a gluten free brand)
2 cans diced tomatoes (do not drain)14.5 ounce
1 medium onion, diced
2 (28 ounces of original Bush’s Baked Beans
2 tablespoons of Dijon mustard
3/4 cup real maple syrup
2/3 cup ketchup
1/2 cup molasses
1/2 cup packed brown sugar
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees. Combine diced onion, beans, mustard, maple syrup, ketchup, molasses, brown sugar, salt and pepper. Pout into a 9×13 baking dish, cover with foil and bake for one hour. Remove foil and cook for 35 more minutes. In a large stock pot, add your ground beef and cook through crumbling the beef as you go. When it it almost cooked through drain the fat from the ground beef and add the chili seasoning and water. Add the cayenne pepper a little at a time and taste as you go and get the desired amount of heat.mix well. Add the two cans of tomatoes, mixing well. When the beans have finished cooking, add the beans into the ground beef mixture and mix well. Remove from heat and serve warm.
Enjoy,
This pound cake just screams New England in the fall! The fresh apples off the tree that were pressed into apple cider! This is my favorite time of year. Not just for the apple picking, but for all the fall colors the New England area has to offer, not to mention football and tailgating! This recipe was sampled by a number of taste testers and all of them were in agreement that this is delicious! I will definitely be making this every fall. We really enjoyed it and I hope you do too!
INGREDIENTS
1 1/2 cups butter
3 cups sugar
6 eggs
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 teaspoons apple pie spice
1 cup apple cider
1 teaspoon vanilla
GLAZE
1/2 cup powdered sugar
1 tablespoon of apple cider (more or less depending on how thick you want your glaze)
DIRECTIONS
Cream butter and gradually add sugar while beating until light and fluffy. Add eggs one at a time beating well after each addition.
Combine the next four ingredients and add to the mixture alternating with the apple cider, beginning and ending with the dry ingredients. Stir in vanilla. Pour batter into greased and floured 10 inch tube pan. Bake 325 for 1 hour and 20 minutes or until a toothpick inserted into cake comes out clean. Cool in pan 10-15 minutes. Combine glaze ingredients and when cake is cool, drizzle over cake.
Enjoy,
Mr. MCYM and Robby decided to make me a birthday cake the night before my birthday. Let me tell you they did an AMAZING job and not only was the cake made from scratch the frosting was too! I was very impressed, not only did it look delicious, it tasted great too! My favorite part was the raspberry buttercream frosting. We ALL loved that. The cake was great… but there was just something about that frosting! YUM!
INGREDIENTS
Simple white cake (recipe found on www.allrecipes.com)
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cup all purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk (they used 1%)
For the Frosting ( recipe found at www.myrecipes.com)
1/2 cup butter, softened
1/2 cup fresh raspberries (washed and dried)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16 oz.) package powdered sugar
To make the cake~
Preheat oven to 350 degrees. Grease and flour a 9 x 9 inch pan. In a medium bowl cream together sugar and butter. Beat in the eggs one at a time. Stir in vanilla. Combine the flour and baking powder and add to the creamed mixture and mix well. Finally stir in the milk until the batter is smooth. Pour batter into prepared pan.
Bake for 30-40 minutes. Cake is done when it springs back to the touch.
Remove from oven and let cool before frosting.
To make the frosting~
Beat the butter, raspberries, vanilla and salt with an electric mixer until creamy. Gradually add the powdered sugar, beating on low speed until blended and smooth. When the cake is completely cool, frost cake with the frosting and garnish with fresh raspberries if desired.
Enjoy,
Stay In Touch
Follow me!
