My friend Heather recently gave me a Hy-Vee magazine that came to her in the mail (she’s an Aisles Online fan) and it has some cool appetizer recipes that I thought I might try. The first contestant is these pecans….warning, the hubster decided we should smoke them, so the first round went in the trash. Turns out you need to cook them a little lower than the oven temperature. Round 2 also involved the pellet smoker but at a lower temp. YUMMO!
I think they would be good in the oven as well, and one thing I might try for Round 3 is to toast the pecans in the oven a bit, then add the gooey, bourbony deliciousness. Check out the recipe below – might be great for holiday gifts!
Candied Bourbon Pecans
2/3 C dark brown sugar
1/4 C butter
1 tbsp. finely grated ginger
1/8 tsp salt
1/8 tsp pepper
2 1/2 C pecan halves
cinnamon sugar, optional
1/8 tsp cayenne pepper, optional
Preheat oven to 350 degrees (or smoker to 225). In a saucepan, bring bourbon, dark brown sugar, butter, ginger, salt and pepper to a boil. Reduce heat and simmer about 5 minutes until thickened.
Stir in pecans. Pour on a rimmed baking sheet and bake for 15-20 minutes until toasted. If smoking, placed on foil vegetable-type rack (or we used screen from the hardware store) for about 30-40 minutes. Toss occasionally. Cool and toss with cinnamon sugar if desired.
The perfect recipe for tailgating or watching football – what can you not like about creme cheese, bacon, jalapenos? I sure cannot think of anything! Tried these a few weeks ago, and they did not last long at all. Super easy, and you begin with crescent roll dough, preferably the full sheet, or if not, just seal the triangles to make a sheet. Cover with a layer of whipped cream cheese to which you have added chopped jalapenos and crumbled cooked bacon. Sprinkle with sharp shredded cheddar cheese, and roll, starting with the long end. Cut with sharp knife, and you should have something similar to this:
You’re about 15 minutes away from yummy. Add shredded cheddar to the top, and bake at 375 degrees or until desired degree of brownness. Enjoy, and grab one first before your “friends” get to them!
Yes, I know I’ve been absent for a LONG time, but I now have full staff at work, and hopefully time to share some great recipes I’ve been saving for the last few months!
We have a neighborhood shrimp boil every year around the middle of October, and this year, my friend Becky brought the most amazing pickles. They’re sweet and spicy with just the right kick and crunch, and the best part is that they’re SO simple to make.
I’m sharing the recipe below, and if you add anything to change it up, please post below in the comments so I can try that as well. (she says that some people add cauliflower and carrots) Enjoy, and see you back here again soon!
Becky's Sweet and Spicy Dills
1 gallon whole dill pickles
5 cloves chopped garlic
1 jar sliced, drained jalapenos, chopped
2 cups sugar
Chop or slice dill pickles as desired, reserving juice. Add chopped garlic, chopped jalapenos and sugar. Stir and place mixture back into pickle jar. Add enough pickle juice to cover. Place in refrigerator and turn daily for 2 weeks. Enjoy!