Mushroom, Onion and Fontina Bruschetta

Leave a comment

This bruschetta is one of the two that I made for our daughter’s birthday party.  The other one that I made is already posted here ~ Spectacular Bruschetta.

This particular recipe was very easy to make.  The bread is toasted before adding the topping so when it goes back in the oven to melt the cheese, it is only for a couple of minutes. I doubled (or maybe tripled?) the ingredients for the party.

I found this recipe in an ad in a magazine.  I don’t remember what the ad was for…maybe olive oil?

Mushroom, Onion, Fontina Bruschetta

Mushroom, Onion, and Fontina Bruschetta

1/4 sweet onion, sliced thin
4 ozs mushrooms, sliced ~ I used cremini mushrooms for more flavor
1/2 cup shredded Fontina cheese
salt and pepper to taste
a couple of inches of thyme
2-3 tbsps of olive oil
Toasted thin slices of baguette

Heat oven to 350º. Toast the slices of baguette on a cookie sheet for a couple of minutes.

In a skillet, add the olive oil and bring up to a medium heat. Add the onions and saute until they are soft and a light golden color. Add the mushrooms and stir in the salt, pepper, and thyme and saute on low heat for about 10 minutes or until mushrooms are browned.

Lay out the toasted slices of baguette and top each slice with some of the mushroom/onion mixture ~ about 1 tbsp per slice. Add a sprinkle of cheese to the top of each and toast in the oven at 350º for a couple of minutes until the cheese melts making sure they do not burn.

Makes 6-8 servings.

Happy Cooking!

My signature

Bacon Wrapped Pretzels

Leave a comment

This is one of the appetizers that my daughter made for her birthday party.  She first had them at a museum conference, came home, and found the recipe.

While we were putting these together, we came up with an easier way to make them so the recipe here will reflect that.

The bacon will stick to the pretzel although you have to carefully put them on the rack in your baking sheet.  If it starts to come off, just stick it back on.  It’ll bake up fine.  I did find that if I dipped both sides of the bacon in the sugar/chili powder mixture, it seemed to stick a little better.

Since we followed the recipe for this batch, you will probably need at least 1 1/2 packages of bacon if you plan on making a whole package of pretzel rods.  If you use smaller pretzel twist rods, you won’t need as much and can probably cut the bacon in half.

Bacon Wrapped Pretzels

Bacon Wrapped Pretzels

1 lb bacon ~ you may need up to 2 pkgs depending on what size pretzels you use.
1 pkg. pretzel rods
1 cup packed brown sugar
1 tbsp chili powder

Preheat oven to 350º.

Line a baking sheet with aluminum foil. Place a wire rack in the baking sheet and spray with Pam.

In a flat dish, mix the brown sugar and chili powder.

Take one slice of bacon and dip it into the sugar mixture. Wind it around a pretzel rod. Place the pretzel carefully onto the prepared rack.

Bake for 20 minutes or until the bacon is crispy.

Carefully remove from the racks and let cool. We each tried them warm and they are just as good warm!

This recipe is part of Pasta Bar Birthday Party.

Source:  Food.com

Happy Cooking!

My signature

Sticky Garlic Wings

Leave a comment

Not only are these wings delicious but they are STICKY!  Have some wet wipes nearby if you are serving these for a party or get-together.

I felt bad not making anything special for the Super Bowl yesterday so I decided to make these for lunch on Super Bowl Sunday.  They do take awhile to cook so be prepared but they are very easy to make so give them a try!

Sticky Garlic Wings

Sticky Garlic Wings

24 chicken drumettes
3/4 cup packed brown sugar
6 cloves garlic, minced
1 tsp minced fresh ginger root
2 1/2 cups water
5 tbsps honey
1/4 cup soy sauce
3 tbsps cornstarch
3/4 cup water

Preheat oven to 375º.

Cover a baking sheet with foil and arrange the wings in a single layer and bake until crisp ~ 35-45 minutes. Transfer the wings to a baking dish. I used a foil baking pan so I could throw the whole thing out.

While the wings are baking, mix the brown sugar, garlic, ginger, 2 1/2 cups water, honey, and soy sauce in a saucepan over medium high heat. Bring to a boil. Be careful here because it will boil over if you don’t keep an eye on it. Once it boils, whisk the cornstarch and 3/4 cup water together and pour into the brown sugar mixture. Boil gently until the sauce is thickened.

Pour the sauce over the wings in the baking dish making sure to coat all the wings. Return to oven and bake for 20-25 minutes longer until the sauce is bubbly and wings are cooked through.

Makes 24 wings.

Sticky Garlic Wings 2

Source:  Sticky Garlic Wings

Happy Cooking!

My signature

Little Piggies ~ Hometown Harvest

Leave a comment

GBP Hometown Harvest

The second recipe I chose to make from Hometown Harvest is really a retro recipe. These were a popular party food in the 60s, 70s, 80s. Well, I still like them and make them for parties occasionally. They are always the first to go. I’ve made them for lunch once in a great while for my kids when they were still at home. Cut up hot dogs can be used instead of the smokies. I use all beef smokies and spicy mustard.  I haven’t made them in years so that’s why I chose this recipe to try.

Don’t forget to comment on THIS POST (PLEASE CLICK HERE)  for a chance to win a copy of HOMETOWN HARVEST generously donated by Gooseberry Patch.  Also, read through the comments already posted as there are some great ideas for fall cooking and some wonderful memories of fall.

Piggies 1

Piggies 2

LITTLE PIGGIES
Submitted by Kendra Hull, Sterling, IL

2 (8 oz) tubes refrigerated crescent rolls
1 (14 oz) pkg mini smoked sausages
Mustard or condiment of your choice

Unroll one tube of crescents and separate into 4 rectangles. Pinch seams together. Cut eacy rectangle into 4 strips. Place a sausage on each strip and roll up. I do mine a little differently. I cut the rectangles into 6 or 8 strips and roll up. I only use 1 tube of crescents and have a few sausages leftover.

Place seam side down on ungreased baking sheet. Bake at 375º for 10 to 12 minutes or until golden.

Serve with mustard or other condiment.

Makes 8-12 servings.

Happy Cooking!

My signature

Spicy BBQ Chicken Wings from Game Day Fan Fare

2 Comments

Don’t forget that I am giving away a copy of Gooseberry Patch’s Game Day Fan Fare:

game day

To enter the giveaway, go to THIS POST and follow the directions to enter.   The giveaway ends on April 25.

One of the recipes I tried for this giveaway are these chicken wings.  They are super easy to make and taste wonderful!  They are very sticky so be forewarned!  They are really not that spicy so don’t be afraid to use all the hot sauce.  If you like things spicy, just add some more sauce!

BBQ Wings 1

BBQ Wings 2

 

Spicy BBQ Chicken Wings
Submitted by Julie Saifullah, Lexington, KY

2 1/2 lbs chicken drumettes or wings ~ I used drumettes
1 cup barbecue sauce
1/4 cup hot pepper sauce

Preheat oven to 400º.

Place wings in a lightly greased 13×9 baking pan. Bake for 20 minutes. Remove from oven and drain liquid from pan. Flip wings and bake for another 20 minutes.

Meanwhile, combine the barbecue sauce and hot sauce in a bowl. Add sauce to wings in the pan, stir the wings in the sauce in the pan until covered. Bake for another 30 minutes or until wings are cooked through and sauce is thick.

Makes 6-8 servings.

BBQ Wings 3

Happy cooking!

My signature

Guacamole Nachos

Leave a comment

One of the foods I love most in this world is guacamole.  One of the foods Mr. Meat Eater hates most in this world is guacamole.  If I make guacamole nachos, I can also make nachos the way he likes them at the same time.  We are both happy!

This “recipe” is really a method I guess.  There isn’t much to it but it took me forever to hit on it so I thought that there may be others who haven’t thought of it yet.

My favorite tortilla chips are the new Tostito’s Thin and Crispy chips.  They taste just like the kind you get in Mexican restaurant.  Very, very good.  You will have to be careful with these chips since they break easy.  Use your favorite homemade guacamole recipe ~ here’s mine ~ Easy Guacamole.  However, I used Calvado Pico de Gallo Guacamole on these particular nachos.  Wholly Guacamole also makes really good guacamole.  I usually use taco cheese if I have it or sharp cheddar.

Guacamole Nachos 3

Guacamole Nachos 2

Guacamole Nachos

Tortilla chips
1 recipe guacamole ~ homemade or purchased
Taco or cheddar cheese, shredded
Sliced jalapenos, optional

Heat oven to 350º. Line a cookie sheet with aluminum foil.

Place chips on sheet. Place about a tbsp of guacamole on each chip. Sprinkle with shredded cheese.

Bake for 5-10 minutes until the cheese is melted and chips crisp.

Before servings, add a slice of jalapeno on the top.

Makes as many as you want.

Guacamole Nachos 1

Happy Cooking!

My signature

Julie’s Ranch Pretzels

Leave a comment

Julie has a great blog called Julie’s Eats and Treats.  I came across her blog’s page on Facebook and she had posted these delectable goodies.  I was looking for a snack for Easter weekend and decided these would be perfect.

Ranch Pretzels

I made them as Julie posted on her blog and while they were a bit salty, we could NOT stop eating them.  In fact, my daughter took what was left for her get-together on Sunday night.  They are highly addictive.

Somehow, I don’t think Virginia is the hotbed of pretzels since it took forever to find them.  Mr. Meat Eater found them eventually.  Don’t use the skinny little pretzel sticks,  Utz brand makes a bigger stick pretzel ~ plain and buttery.

Ranch Pretzels 2

Click on the link to Julie’s blog for the recipe ~ Julie’s Ranch Pretzels

Happy Cooking!

My signature