Posts Tagged ‘appetizers’

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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There is a famous saying floating around my house that “if you do something two or more years in a row, then it’s a tradition.” Well, kiddos, this is the FIFTH year I’m bringing you a recipe a day all month of December, making it a clear-cut tradition…until I predictably fizzle out around December 11, because, let’s face it, blogging is a lot of work (and I’d rather be eating cheese popcorn and watching Lifetime Christmas movies. Did I ever tell you my hopes and dreams of writing the next great American…Lifetime Christmas movie?! It all starts with the main character breaking up with her loser boyfriend, and throwing a handful of glitter in the air, and promptly falling down the stairs. I haven’t gotten much further than that, but please, please, future producers, it MUST be shot in the blazing summer where the trees are beautiful and green, the grass is unabashedly alive, the birds are chirping, and my actors are sweating their a$$es off in down coats, hats and mittens without the slightest hint of a chill in the air – thx.)

Ok, so I’m back this year, blogging at you every day until I inevitably grow tired of the whole affair. This year has seen it’s fair share of ups and downs for me, but one of the things I’m excited to tell you is that I can cook….kind of…without a microwave sometimes, even. My blog wife (it’s serious, guys) is this amazing human who travels around the world, and then cooks it, too, and in her spare time, patiently teaches me how to dice onions, de-bone chickens for stock, and pours me a LOT of wine.

Chrissy, aka, The Hungary Buddha is bringing you the first of the holidaze recipes today. I asked her to share her favorite Christmas goodie with me, and this is what turned up in my email – Caramel Nut Crunch.

Caramel Nut Crunch

You know, as much as I love her boozy cooking sessions, I think even I could pull this one off in the comfort of my own home (with my own booze, naturally). It looks pretty easy, and if you read her blog post, you’ll find out that this recipe reminds her of her Grandpa.

With no further ado, let’s get this show on the road:

Caramel Nut Crunch

  • ½ cup light brown sugar
  • ½ cup Beehive Golden Corn Syrup or honey
  • ¼ cup unsalted butter
  • ½ tsp salt
  • 6 cups Cheerios
  • 1 cup pecan halves
  • ½ cup sliced or slivered almonds


You’ll have to visit The Hungary Buddha’s website to read how to make this, but trust me, you’ll love it over there.

Caramel Nut Crunch

Caramel Nut Crunch

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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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Sausage & Cheese Meatballs

Once upon a time, my family and I were all home for the holidays. My parents had to go to a party for the evening, leaving us kids to fend for ourselves for dinner. Mom felt so bad for us that she made an entire crockpot of meatballs in bbq sauce, because children in their late 20’s are obviously unable to feed themselves. This led to us eating an entire crockpot full of meatballs in bbq sauce. What was such a happy day quickly took a turn for the worse, as I soon felt about as bad as one person with 2 quarts of meatballs in their stomach can feel. I spent the rest of the evening feeling terribly unpleasant and moaning softly from my fetal position on the couch, “Toooo many meeeeeaaatbaaaalllls….” I vowed then and there never to recreate that experience.

…until I found today’s recipe of the day. Ok, seriously, I would singlehandedly devour every cheesy meatball on that plate, smacking the hands of anyone that tried to get too close. They look positively delicious and the secret ingredient is Bisquick. Who knew?

In starting out with my recipe-a-day until the New Year, here is the recipe from The Cutting Edge of Ordinary (this is a great blog, read it!):

Cheese & Garlic Sausage Balls

– recipe from Lisa@The Cutting Edge of Ordinary
1 (7.75 ounces)package Bisquick Complete Cheese-Garlic Biscuit mix
1 pound ground pork sausage (I used sage flavored)
1 cup sharp shredded cheddar cheese
1 egg
2 tablespoons chopped chives (optional)

Oven to 350.

Let the sausage sit out for a half hour to come to room temperature. This makes it easier to mix. Combine the sausage and biscuit mix. Add in the egg and mix (with your fingers) to combine. Mix in the cheese and chives. Form into walnut size balls and place on a baking sheet lined with no-stick foil. Bake 20 – 25 minutes or until cooked through.

Serve with dipping sauce of your choice.

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