Bacon Jam

Bacon jam is an amazing savory AND sweet onion garlic spread that is, we need to repeat, amazing. In a slow cooker, combine 1/2 cup of cider vinegar, 1/2 cup of brown sugar, 1/4 cup of maple syrup, and 3/4 cup of coffee.Add 1 1/2 pounds of bacon that has been lightly browned and drained. Mix in two small diced onions and three garlic cloves that have been cooked until translucent.Cook in slow cooker on high for four hours. Coarsely chop in a processor and serve warm on toast points.

Bloody Mary

Found at http://kalebschwecke.wordpress.com/2014/12/15/our-house-bloody-mary-recipe/

but very close to what I make at home. I do add celery, dilly beans, pickled Brussel Sprouts, pickles, and black olives. I might even add a Kalamata olive, shrimp or Slim Jim if I have them in the house. Friends might get some cheese but I am not taking a pill just to have cheese here.

Ingredients
2 oz Vodka

1 c 100% Vegetable Juice, such as V8 (when we don’t have homemade juice we use the Aldi’s brand and it rocks)
1/2 tbs lemon juice
1 tbs Frank’s Red Hot (more or less based on spice preference)
1/2 tsp fresh ground pepper
1/4 tsp lemon pepper (my secret ingredient!)
1/8 tsp garlic salt
a few dashes celery salt
5-7 drops worchestershire sauce
a splash of pickle juice

Garnish to your heart’s content!
pickles, stuffed olives, spicy cheese, bacon, etc.

Instructions
1. I like to make my bloodies in a mason jar because the pepper tends to sink to the bottom as you drink, and this allows for an easy re-shake. This also requires a double-batch if you do a quart jar. However, if you don’t have a mason jar handy, just mix all these ingredients in a highball glass and garnish with your favorite accoutrements!

CHOCOLATE BLITZEN

CHOCOLATE BLITZEN
1/2 oz. (15ml) Vodka
1/2 oz. (15ml) Dark Creme de Cacao
1 oz. (30ml) Baileys Irish Cream
1 1/2 Cup Chocolate Ice Cream
Chocolate Sprinkles
2 oz. (60ml) Melting Chocolate

1. Rim glass with hot melted chocolate and dip in chocolate sprinkles.

2. Blend vodka, creme de cacao, baileys and ice cream. Do not blend the ice cream completely to a liquid. Let it maintain some of it's thickness.

3. Pour into chocolate rimmed glass and add sprinkles on top

Christmas Cookies 2014

This is what I made so far this year but I also went to the annual Biggest Cookie Sale and brought home some goodies too.

Cran-Pistachio Cookies - this is a favorite of mine for the taste and color it brings to a cookie plate
from http://www.bettycrocker.com/recipes/cran-pistachio-cookies/e36c24c7-851f-4785-8a9e-13672ef9d97c

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 box (4-serving size) pistachio instant pudding and pie filling mix
1/4 cup  all-purpose flour
1/2 cup butter or margarine, melted
2 eggs
1 cup dry-roasted salted pistachio nuts, chopped
1/2 cup dried cranberries, chopped

Directions
1 Heat oven to 350°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; mix well.
2 Using a teaspoon, drop dough 2 inches apart on lined cookie sheet. Press with fingers to slightly flatten.
3 Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.

Please note: I did not use parchment paper nor a scoop. I think the parchment paper might have given a less brown on the bottom result but the boys were pleased with their results anyway.


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Caramel Bit Snickerdoodles from Betty Crocker adapted by me

Ingredients

1/2 bag Kraft Caramel Bits
1 pouch Betty Crocker™ Snickerdoodle Cookie Mix
Butter, egg and water called for on cookie mix pouch


Directions
1 Heat oven to 375°F. Make cookie dough as directed on cookie mix pouch.
2 Shape heaping tablespoons of dough into 36 balls, flatten slightly. Press caramel bits into cookie but not all the way through. If necessary, work with lightly floured fingers so dough doesn't stick.
3 In small bowl, mix cinnamon sugar mixture from cookie pouch and the salt. Roll balls in sugar mixture. Place 2 inches apart on un-greased cookie sheets.
4 Bake 10 to 12 minutes or until set (centers will be soft). Cool 2 minutes on cooking sheet. Remove from cookie sheet to cooling rack.


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Cake Mix Gooey Butter Cookies

from http://www.bettycrocker.com/recipes/cake-mix-gooey-butter-cookies/f7a9017b-870f-4b20-b37f-392f53c65fbc

The grandsons say these taste like donuts!

Ingredients

1 package (8 oz) cream cheese, softened

1/2 cup butter, softened

1/4 teaspoon vanilla

1 egg

1 box Betty Crocker™ SuperMoist™ yellow cake mix

Directions

1 Heat oven to 375°F.

2 In medium bowl, beat cream cheese and butter with spoon until well blended. Stir in vanilla and egg. Add cake mix; stir until well combined.

3 Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 1 inch apart on un-greased cookie sheets.

4 Bake 11 to 15 minutes or until set. Remove from cookie sheets to cooling racks.

Copycat Salad Dressing

People who know me, know I love salads with stuff. No plain lettuce wedge for me even the wedge with good blue cheese screams for at least tomato and cucumbers but I love Greek and Italian Salads the most! So many options, olives (black and Kalamata), capers, peppers of all colors, cauliflower, green onions, red onion, croutons, bacon bits, hard boiled eggs, tomato, raddishes, and cucumbers, even anchovies. Yum! You don't have to use all of these every time but the more stuff the more I like it.

But doesn't everyone go to Olive Garden just for the salad? I have looked for this recipe online for a long time and now I found it through looking for Christmas Cookie Recipes...LOL

Copycat Olive Garden Salad Dressing
from http://www.dessertnowdinnerlater.com/2014/02/copycat-olive-garden-salad-dressing/

Yield: 1½ cups dressing

Ingredients
1 packet Good Seasonings Italian Dressing Mix
¾ cup oil (vegetable/canola)
¼ cup plus 2 Tbsp white vinegar
¼ cup water
½ tsp sugar
½ tsp dried Italian seasoning
½ tsp salt
¼ tsp pepper
¼ tsp garlic powder
½ Tbsp mayonnaise (not miracle whip)

Instructions
Combine all ingredients in a bowl. Whisk briskly so that there are no clumps of mayo. Keep refrigerated.
Notes