Monday, December 21, 2015

Here are some great Christmas treats that you may like to try! Merry Christmas to you all!



1 lb. bacon
1 pack chicken tenders (8-10 tenders) cut into bite-size pieces
Salt, pepper, garlic powder & onion powder
4 tablespoons Sriracha sauce
4 tablespoons honey
1 teaspoon pepper

Season the chicken pieces with salt, pepper, garlic powder and onion powder.  Cut the bacon down the middle and wrap each bite-size piece of chicken with a piece of bacon and secure it with a toothpick.  Place the bacon-wrapped chicken in a baking dish.  Mix the Sriracha sauce, honey and pepper together and pour evenly over the bacon-wrapped chicken.  Bake at 375 for 35 to 45 minutes.  Let cool before serving.

16 to 20 jumbo shrimp with shells on (this is about 1lb.)
1 (3-ounce) box Zatarain’s extra spicy crab boil in a bag
1 large lemon, quartered
4 tablespoons salt
2 tablespoons vinegar
1 cup zesty cocktail sauce
2 heaping teaspoons prepared horseradish
Parsley and lemon for garnish
In a large pot, place 4 quarts of water, crab boil bag, salt, lemon (squeeze juice of quartered lemon pieces into the water and throw the quarters in the water) and vinegar.  Bring to a boil then reduce heat to medium and let simmer for about 15 minutes.  This will really give the water a great flavor for the shrimp.  Meanwhile, mix the cocktail sauce and horseradish together and place in the fridge.  Next, place the shrimp into the boiling water and boil for exactly one minute.  Remove from heat, and cover the pot with a tight-fitting lid for 10 minutes.  Pour water and shrimp from the pot into a large colander.  Drain well and discard crab boil bag and lemon.   Once they cool down enough to touch, carefully peel each shrimp.  At this point you are ready to assemble.  I prefer my shrimp chilled so I place them in the fridge for a little while or leave overnight.  Take 3 martini or wine glasses; place a few tablespoons of sauce into each glass and place parsley on top of sauce for garnish.  Assemble shrimp around the rim of the glass and place a lemon wedge on the glass for garnish.   This recipe yields about 6 – 8 shrimp per person, so I can get 3 servings out of this recipe.  It’s also fun to buy the tiny clear cups, place a tablespoon sauce in the cup and garnish with 2 shrimp.


Cherry tomatoes cut in half
Fresh mozzarella balls cut in half
Fresh basil

Place a small piece of basil on the toothpick then a slice of tomato and a slice of mozzarella.


Green grapes
Banana slices
Fresh strawberries, tops sliced off
Mini marshmallows
Tooth picks

Place a grape, then a banana slice, a strawberry slice and mini marshmallow on top.  These are adorable!


1 (8-ounce) package of refrigerated mini ravioli
1 jar marinara sauce
Fresh basil for garnish
Appetizer spoons (you can find these at Party City)

Cook the ravioli according to the package directions and drain well.  Place a teaspoon of warmed sauce into each spoon.  Place 2 ravioli on top of the sauce and garnish with fresh basil.

2 ¼ cups flour
¾ cup unsweetened cocoa
1 t. baking soda
1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 t. vanilla
2 eggs
1 cup chopped pecans
1 (9-ounce) package Rolo candies
1 T. sugar
4 ounces vanilla-flavored almond bark
In a small bowl, combine flour, cocoa and baking soda.  In another large bowl, beat sugars and butter until light and fluffy and then add vanilla and eggs, mixing well.  Gradually add flour mixture and ½ cup of the pecans.  For each cookie, with well-floured hands, shape 1 tablespoon of dough around each Rolo candy, covering completely.  In a small bowl, combine remaining ½ cup pecans and 1 tablespoon sugar.  Press one side of the cookie into the sugar mixture.  Place nut side up 2” apart on an ungreased cookie sheet.  Bake at 350 for 10 minutes.  Cool completely then place cookies on wax paper.  Melt the almond bark in a microwave and drizzle over cookies.


1 sheet of frozen puff pastry, thawed
2 tablespoons Thousand Island dressing (I recommend Marie’s)
4 thin slices of deli corned beef
¾ cup shredded Swiss cheese
½ teaspoon onion powder
½ cup shredded sauerkraut, drained very well.

Gently roll out the puff pastry with a rolling pin.  Spread Thousand Island dressing evenly over pasty.  Next place the corned beef slices on the pastry.  Top with remaining ingredients and carefully roll up.  Using a bread knife, gently cut ½” slices and place them on a baking sheet sprayed with cooking spray.  Bake at 400 for 15 minutes.  Serve with extra Thousand Island dressing, if desired.

Monday, December 14, 2015

These are pure holiday joy!! My sis-in-law, Connie Friday, shared this recipe with me a few weeks ago when she was visiting from Texas. They are most delicious, cheesy wafer you will ever put in your mouth! These little jewels also make for a great gift during this season!


1-½ cups chopped pecans
1-½ cups chopped sweetened dried cranberries
2 cups butter, softened
1 (16-ounce) block of sharp cheddar cheese, freshly grated
1 ½ teaspoons salt
1 ½ teaspoons cayenne pepper
4 cups all-purpose flour
Parchment paper

Preheat oven to 350.  Bake pecans in a single layer in a pan for 8 to 10 minutes until toasted, and stir halfway through.  Let them cool.  Add chopped cranberries to a small pot of boiling water.  Cover the pot and turn the burner off.  After 15 minutes, place the cranberries in a colander and let them drain well.  Take paper towels and blot them to remove all excess moisture.  This step is very important. 

Beat butter and next 3 ingredients at medium speed.  A stand-up mixer works best for this.  Gradually add flour, beating just until combined.  Stir in cranberries and pecans.  Shape dough into 4 (12-inch logs) and wrap each in plastic wrap.  Chill 8 hours or up to 3 days.  Preheat the oven to 350.  With a very sharp knife, cut each log into ¼-inch slices.  Place on the parchment paper-lined baking sheets.  Bake for 18 minutes.  Remove from the oven and let them cool completely about 20 minutes.  This recipe makes about 18 dozen.