Archive for the ‘Appetizers’ Category

This recipe brings me back to the glorious days of my first job (which I only left this year, and still adore all the people I worked with). Each year one of our founders would play Santa Claus at the company Christmas party and pass out bags of whole pecans to all the employees on the nice list. Then I’d roast the pecans in the oven with a stick of melted butter and a bunch of sea salt and have a delicious, buttery nut snack.

Today, Erin, from Erin’s Inside Job, brings us something similar, but with maple and spice. I believe these may be the super buttery nut version of the Master Cleanse. I’m all in favor of a nut cleanse.

Maple Spiced Pecans

Read on »

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I love water chestnuts – my parents introduced “stir fry” at a young age in the C-family household (straight from the grocer’s frozen food aisle), and while I’d pick most of the nasty bits out (onions?! as a kid? wasn’t touching them), water chestnuts were always something I’d pick to put extra of on my plate.

Today, Katie over at Personally Paleo (hi, Katie!) is elevating water chestnuts to a new level, by adding everyone’s favorite ingredient – bacon. While this Katie isn’t personally paleo, I can fully get behind this recipe!

Paleo Bacon Wrapped Water Chestnuts

Bacon Wrapped Water Chestnuts


  • 1 lb uncured bacon
  • 2 8oz cans whole water chestnuts
  • 2 tsp balsamic vinegar
  • ½ cup Coconut Aminos
  • ¼ cup coconut sugar

For the full recipe, visit Personally Paleo, where I’m sure you’ll discover that people on the Paleo diet eat more than meat and odd crunchy vegetables that are not nuts. 

Paleo Bacon Wrapped Water Chestnuts

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If you’re interested in hearing unfortunate things, which I always am, here’s one: my dear sister-in-law is allergic to red peppers. So I’ll naturally be making this Roasted Red Pepper Dip for the holidays. … Just kidding!! Maybe!!

Today’s recipe of the day comes from Debbie of It looks like it would be fabulous with crackers or veggies, or maybe spread over a brick of cream cheese, as you do around the holidays.

Roasted Red Pepper Dip


  • 2 Red Bell Peppers
  • 2 Garlic Cloves
  • 3 Basil Leaves
  • 2 Tbsp. Pine Nuts
  • 1 ½ Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. Parmesan Cheese
  • Pinch of Salt
  • Pinch of Pepper

Visit Debbie for the full instructions and recipe! Happy dipping!!

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I made it halfway through December without missing a day of blogging. I feel like this is a true accomplishment (pats own back). So today I’ve got something sweet and something savory. First up are these little beauties:

Pecan Pie Cookies

Pecan Pie Cookies:


  • 1 prepared single pie crust (homemade or purchased, I used Pillsbury)
  • 2 tablespoons butter, melted
  • ½ cup pecans, chopped
  • ⅓ cup packed brown sugar
  • ¼ cup corn syrup
  • 2 eggs
  • ¼ teaspoon salt
  • ¼ cup semi sweet or milk chocolate chip for decorating

For the rest of the instructions and full recipe, please visit Spend with Pennies. 

Pecan Pie Cookies

Images courtesy of Spend with Pennies

Next up are these bad boys:

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws


  • 1 package frozen puff pastry,
  • 1 egg, beaten
  • 1-2 teaspoons cayenne pepper (optional)
  • 1 cup sharp cheddar cheese, finely shredded (or a mix of your favorite cheeses)
  • 26-30 pieces thin cut bacon (or 18 pieces of thin cut bacon sliced in half lengthwise)
  • 1/2 cup brown sugar
  • 1 tablespoon fresh rosemary, minced (may sub sage or thyme)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

For the rest of the instructions and full recipe, please visit Half Baked Harvest



Images courtesy of Half Baked Harvest.

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I’ve reached the point in my December diet where macaroni and cheese, hot dogs and Cinnamon Toast Crunch make a grand reappearance in my life, after being basically banned through months 1-11. Oh, and I blog about turning dips into soups.

This Spinach & Artichoke Dip Tortellini Soup looks so delicious!

Spinach and Artichoke Dip Tortellini Soup 800 2261


Coming to you from Closet Cooking, this soup looks pretty easy and I’m guessing tastes wonderful!

Spinach & Artichoke Dip Tortellini Soup

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons flour
  • 4 cups vegetable or chicken broth
  • 1 (14 ounce) can artichoke hearts, coarsely chopped
  • 8 ounces cheese tortellini
  • 4 ounces low fat cream cheese, room temperature
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 8 ounces spinach, coarsely chopped
  • 1 cup milk or cream
  • salt and pepper to taste
  • cayenne to taste (optional)

For the rest of the instructions and full recipe, please visit Closet Cooking.

Spinach and Artichoke Dip Tortellini Soup 800 2247

Images courtesy of Closet Cooking

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Um. Or perhaps…yum. I’ve never had crack, but apparently I can whip up my own maple-bacon flavor in my own kitchen!

Gaze upon this with me, internets:

Maple Caramel Bacon Crack

What is it???!!!!!!??? It looks like toffee, but what does it taaaaaaste liiiiiiike????????

I think I might have to find out this weekend. If I make this, I’ll post an update.

Maple Caramel Bacon Crescent Crack


  • 1 lb. bacon
  • 1 pkg Pillsbury crescent rolls
  • ½ cup maple syrup
  • ¾ cup brown sugar

Directions: for the rest of the directions and full recipe, please visit the full recipe on The Domestic Rebel.

Maple Bacon Caramel Crack

Images courtesy of The Domestic Rebel.



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