Little Smokies and Bacon - Perfection on a Toothpick

Pork and pork.  Nothin' wrong with that.  Especially when it's covered in brown sugar.  Ahhh...delish (I will conveniently ignore the sounds of my arteries clogging).

We make these morsels of deliciousness for our Christmas party every year.  But, they're great for just about any type of celebration, pot luck, or tailgate.  They're super easy and EVERYONE (well, except vegetarians) loves them!

We use the recipe from Johnsonville, but the smokies and bacon that we use comes from GFS (remember we're making these for a crowd).

Bacon Wrapped Little Smokies

1 (16 oz) package Little Smokies
1 package bacon
1 cup packed brown sugar

Preheat oven to 400.  Cut bacon slices into thirds.  Wrap each sausage in a 1/3 slice of bacon and secure with a toothpick.  Do this until all the bacon and sausages are used up.  Place each bacon wrapped sausage in one layer in baking dish.  Sprinkle with brown sugar.  Bake at 400 for 20-30 minutes (or until bacon is cooked).   Serve immediately.

Byerly's Wild Rice Soup: The ONLY Wild Rice Recipe You Need

TRADITION! It's my mantra for the holidays.  Entertaining, yep.  Decorating, of course.  Food, duh! Those who have read my blog more than once know I stick to what I like and know is good.

Every Christmas Eve we have ham.  This year I wanted to change it up and have filet mignon, but Keith reminded me that the reason we have ham on Christmas Eve is so we can have our other Christmas traditions in the days that follow.

As usual the first thing we make with the leftover ham is Byerly's Wild Rice Soup.   This is soup is the standard by which all other wild rice soups are measured.  There really is none that is better!

Please note that you need real wild rice, NOT wild rice blend, for this soup.  I know it's available at Whole Foods and Trader Joe's...probably available at Publix and Kroger too.   Here's how to prepare wild rice:

1 cup wild rice
4 cups water
1 tsp salt

Rince wild rice in a strainer before using.  Place rice, water and salt in heavy saucepan (I use my Le Creuset Dutch oven) and bring to a boil.  Reduce heat and simmer, covered for 45 minutes.  Rice kernels will be open and tender.  Drain.

Byerly's Wild Rice Soup

6 Tbsp butter
1 heaping Tbsp minced onion
1/2 cup flour
3 cups low sodium chicken broth (can use beef broth)
2 cups cooked wild rice
1/2 tsp salt
1/2 cup minced ham
1/3 cup shredded or diced carrot
3 Tbsp toasted, slivered almonds
1 cup half and half
2 Tbsp dry sherry

Melt butter in large saucepan.  Saute onion until tender.  Whisk in flour.  Gradually stir in broth.  Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.  Stir in rice, salt, ham, carrot, and almonds.  Simmer about 5 minutes.  Blend in half and half and sherry.  Heat to serving temperature, but do not boil.  Serve in a bread bowl if you can or with hot crusty rolls.  Yum!

Sassy Sausage Dip...not pretty, but tastes divine!

Sassy Sausage Dip has been a Solsvig party favorite for more than a decade!  We first made this in Fairfax, Virginia thanks to our favorite Junior League of Northern Virginia cookbook.  It is a great alternative (or partner) to queso.  In fact, since both are served with tortilla chips, we usually offer both at our get togethers.  

The recipe is not the prettiest on the buffet table, but it is normally one of the first items devoured.  I hope you like it!

Sassy Sausage Dip

1 (16 oz) package hot or spicy sausage (like Jimmy Dean's)
1 can Rotel
12 oz cream cheese

Brown and crumble sausage in skillet over medium heat until it is no longer pink.  Drain well.  Combine sausage, tomatoes, and cream cheese in a microwave safe bowl.  Microwave on high in 4 minute intervals stirring after each interval until thoroughly heated.  Serve with tortilla chips.

My Favorite Punch...since it's Christmastime, I'll call it "The Grinch" Punch

I love punch.  The sweeter, creamer, sticker...the better!  Doesn't have to spiked for me to like it!  One of my favorite recipes for punch is from the old (like 1970s old) Betty Crocker cookbook.  Can't even find it on Betty's website anymore.  Never fear, Betty's dear friend (or is it fierce rival?) Paula Deen is keeping the recipe alive online.

While I'm calling this green punch "The Grinch," it really is perfect any time of year.  In fact, I make it most often for bridal and baby showers.  Feel free to switch out the lime sherbet for lemon, raspberry, orange...whatever color you need.  It will still taste great!

The Grinch Punch

2 liter bottle ginger ale
2 quarts lime sherbet
1 (46 oz) can pineapple juice
maraschino cherries, lemon and lime slices to garnish

In large punch bowl, scoop in lime sherbet.  Pour in ginger ale and pineapple juice.  Add lemon, lime and cherries.

Make Your Own Baileys Irish Cream!

Each year my husband and I host 2 parties: Kentucky Derby in the spring and Christmas Cocktails, well, now.  As you have probably figured out, I'm all about tradition.  I make (and eat) the same things year after year.  So it shouldn't be a surprise that I also tend to make the same things when I entertain.  What can I say, I like what I like!

We've got into the habit of making our own Bailey's Irish Cream.  Once you make your own, you will find it much harder to stomach the pre-mixed variety.  It is delicious and worth each and every calorie!  I encourage you to give this a try.  It's easy and great to have on hand during the holidays!  Enjoy!

Homemade Baileys Irish Cream

1 2/3 cups Irish Whiskey (like Jameson)
1 cup half-and-half (or heavy cream for extra richness)
1 (14 oz) can sweetened condensed milk
2 Tbsp chocolate syrup
1 tsp vanilla extract
1/4 tsp almond extract
1 tsp instant coffee (I use Starbucks instant)

Combine all ingredients in a blender.  Store refrigerated in an air tight container.  Shake before serving.  Will keep for 2 months.  Recipe can be doubled (we normally do).

Cheers!

Busch Family "Christmas Egg Dish"...strange name, delicious result

My family has enjoyed "Christmas Egg Dish" (I'm from Minnesota, the land of "hot dish," so of course this was never called a casserole!) on Christmas morning for literally as long as I can remember.  I think the original recipe was either printed in the Minneapolis Star Tribune newspaper or came from my mom's sister, Aunt Janice.

This recipe is excellent for a crowd and is even better left over than it is the first day you eat it.  Please note that this recipe calls for making part of the recipe the night before and refrigerating overnight (this is why it works so well on Christmas morning).  We always serve this with "Sticky Buns" (also an overnight recipe that I will post separately) and fresh fruit.

Christmas Egg Dish

2 1/2 cups seasoned, dry croutons or stuffing mix (Pepperidge farm, Stove Top...doesn't matter)
2 cups shredded Cheddar cheese
2 lb Jimmy Dean (I use Aldi) bulk breakfast sausage - 1 spicy/hot, 1 regular - browned, crumbled and drained
6 eggs
3/4 tsp dry mustard
2 1/2 cups milk

1 can cream of mushroom soup + 1/2 cup milk

Put dry coupons in bottom of greased casserole pan.  Sprinkle with cheddar cheese and top with browned and drained breakfast sausage.  Beat together eggs, 2 1/2 cups milk and dry mustard.  Pour over meat.  Cover and refrigerate overnight.

The next morning, preheat oven to 350.  Mix soup and 1/2 cup of milk and pour over egg mixture.  Cover with foil and bake for 1 1/2 - 2 hours or until casserole is set.

Sticky Buns

Sticky Buns.  If you ask my kids about food traditions, Sticky Buns will always be mentioned.  We eat them on the morning of most holidays and special occasions.  I also make them whenever I host or am asked to bring an item to a brunch.  They are surprisingly easy to make and are incredibly delicious!

Fun fact:  When we lived in Fairfax, Viriginia, I offered up One plate of Sticky Buns once a month for a year as a silent action item at our kids' school.  The buns fetched $80 for the PTA!  Woohoo!  Yep, they are THAT good!

Sticky Buns

1 pkg frozen rolls, we use Rhodes (approximately 20 rolls)
1 pkg butterscotch "cook and serve" pudding mix (must be "cook and serve" variety, not instant)
3/4 cup butter
3/4 cup brown sugar
1 tsp cinnamon 
1 cup pecans (optional, but encouraged)

The night before:
Heavily grease a bundt pan with butter. Sprinkle pecans in pan. Place rolls over nuts. Sprinkle with pudding mix. Melt butter and combine with brown sugar and cinnamon. Put mixture on top of rolls and pudding mix.  Let rise on counter overnight.

Next morning:
Preheat oven to 350°F. Bake for 30-35 minutes or until top is dark golden brown. Flip onto tray and enjoy!  These are best when served warm.

5 Layers (of Deliciousness) Cookie Bars

I like to bake.  I like sweets.  Probably why I've got a little extra weight to lose! Haha!  One of my friends has a annual get together at her lovely home and asks that her guests bring a sweet or savory to share.  Usually, I bring a savory.  This year, I'm feeling a little sweet, so I'm bringing one of my favorite bars: 5 Layer Bars.  A recipe for these bars is in every church, community and Jr. League cookbook in the country.  They are delectable!  Here is Paula Deen's recipe....hope you give it a try!

Paula's 5 Layer Bars

1 1/2 cups graham cracker crumbs
1 stick butter, melted
1/2 cup chopped pecans
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup sweetend, shredded coconut
1 (14 oz) can sweetened condensed milk

Preheat oven to 350.  Spray 9x12 inch baking dish lightly with cooking spray.  Mix together melted butter and graham cracker crumbs.  Press mixture into bottom of pan.  Sprinkle pecans, chips, and coconut evenly over the graham cracker crumbs.  Pour sweetened condensed milk evenly over the top of all.  Bake on middle rack of oven for 30 minutes.  Cut into squares when cool.

Candy Cane Truffles That are Sure to Impress (just don't let folks know how easy they are to make!)

Christmas can be a little crazy.  Cookie exchanges, parties, entertaining...you need a game plan and shortcuts!  One really easy (and really impressive) holiday sweet treat is Candy Cane Truffles!  Here's the recipe:

Candy Cane Truffles

1 box Candy Cane/Mint Oreos, crushed (I use Aldi brand; Trader Joe's work well too)
1 brick cream cheese, softened
1 package almond bark (white or chocolate)
1 candy cane, crushed

Mix together crushed Oreos and cream cheese.  Using 2 teaspoons or a small scoop, place rounded mounds on a cookie sheet.  Place in the freezer for at least 15 minutes.  In the meantime, melt almond bark in microwave according to package instructions.  Using 2 forks, place each frozen ball of Oreo in the almond bark, then place on wax paper.  Immediately sprinkle a pinch of crushed candy cane on top of the truffle.  Store in the refrigerator.

I'm not a Vegan, but I LOVE this Vegan Artichoke Pate (especially with Wheat Thins)

I've been scouring the internet for this recipe.  I used to make it for parties in the early 2000s and in the move to Nashville lost the recipe.  It is savory and especially delicious with Wheat Thins.

When I make the recipe, I don't steam off the almond skins.  Usually, I just buy slivered almonds and use them.  I hope you give this recipe a try...it's a great addition to any party table (especially if you have those with restricted diets).

Artichoke Pate

1/2 cup raw almonds
water
2 T. raw pine nuts
3/4 cup artichoke hearts, quartered
2 T. water
2 t. lemon juice
2 t. garlic, minced
1/4 t. sea salt
 

Begin by placing the almonds in a small bowl, cover them with water, place them in the refrigerator, and leave them to soak overnight to loosen their skins. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, place them on a towel, and set them aside to dry. In a blender or food processor, place the almonds and pine nuts, and process for 1-2 minutes to finely grind them. Scrape down the sides of the container, add the remaining ingredients, and process for 1-2 minutes to form a smooth puree. Taste and adjust seasonings, as needed. Transfer the mixture to an airtight container and store in the refrigerator. Serve as a dip or spread for vegetables, crackers (Wheat Thins!), or breads, as a sandwich filling, or to add flavor to sauces, dressings, salads, grains, or other side dishes.

Yield: 1 1/4 Cups

Grandma's Sugar Cookies

My grandma was an awesome baker.  She would always send us cookies and treats at Christmas.  Here sugar cookies were the best!

Grandma’s frosted sugar cookies

* 1 cup butter or margarine, softened
* 1 ½ cups powdered sugar
* 1 egg
* 1 tsp. vanilla
* ½ tsp. almond extract
* 2 ½ cups flour
* 1 tsp baking soda
* 1 tsp cream of tartar

Thoroughly mix butter, sugar, egg, vanilla and almond extract. Blend in flour, soda and cream of tartar. Cover; chill 2 to 3 hours.

Preheat oven to 375°F. Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into desired shapes. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edge.

Cool on wire racks. frost when completely cool.

Makes about 5 dozen.

"It Tastes Like Cheese Ravioli" Sauce

We have pasta at least once a week.  Usually, it's just plain ole Aldi Traditonal Sauce with Meat, with pre made meatballs, spaghetti, Aldi garlic bread, and a green salad.  It's cheap and easy.  Occasionally, I change it up and make what tastes like cheese ravioli...deconstructed cheese ravioli.

The base I use for this recipe is inspired by one by Giada De Laurentiis.  Her sauce has a strong tomato flavor that works well with the addition of ricotta cheese.

My family loves this...hope yours does too!

"It Tastes Like Cheese Ravioli" Sauce

1/4 cup olive oil
1/2 small onion, chopped
1 clove garlic (or 1 tsp minced garlic from jar)
1/2 stalk celery, chopped
1/2 carrot, chopped
salt and pepper to taste
1 (28-32 oz) can crushed tomatoes
2 tsp dried basil
2 bay leaves
1/2 tsp sugar
1 Tbsp butter
1/4 cup grated parmesan
1 (15 oz) container ricotta cheese
1 lb box penne past, cooked al dente

In a large sauce pan heat olive oil on medium high.  Add onion and garlic and cook until translucent.  Add carrot and celery and cook approximately 5 minutes more or until soft.  Add salt and pepper to taste.  Add crushed tomatoes, basil and bay leaves.  Turn down heat and simmer covered for 1 hour.  Remove from heat and add butter.  Remove bay leaves from sauce.  Mix in parmesan and ricotta until evenly blended.  Mix in 3/4 to all of cooked pasta (depending on how saucy you like it).  Serve.

Perfect Stromboni

This recipe came to me via friends in Fairfax, Virginia.  It is delicious!  I've served this at brunch, brought to tailgates, and even cut into smallish pieces for an appetizer.  Hope you like it as much as I do!


Sarah's stromboni

2 (8 oz) cans of crescent rolls
1/4 lb imported ham, thinly sliced
1/4 lb Provolone cheese, thinly sliced
1/4 lb Genoa salami, thinly sliced
1/4 lb Swiss cheese thinly sliced
1/4 lb large pepperoni slices
1 (12 oz) jar roasted sweet red peppers
3 large eggs
Ground black pepper to taste
3+ Tbsp grated Romano cheese

Spread 1 can crescent roll dough on the bottom of a 9 x 13 x 2 inch pan
lightly coated with Pam. Layer ham and next 4 ingredients over dough. Top
with peppers.

Whisk together eggs, black pepper and Romano cheese. Pour over peppers.
Top with remaining can of crescent roll dough. Cover with foil.

Bake at 350 for 25 minutes. Uncover and bake 10 more minutes or until
center is set adn top is lightly browned (I ususally have to leave mine in
for longer).

Cut into squares and serve warm or at room temperature.

Aunt Lydia's Sprtiz - World's Best Christmas Cookie

I'm invited to my first of several Christmas cookie exchanges this afternoon.  The first cookie I make every year is my Aunt Lydia's spritz cookies.  These old fashioned butter cookies are the flavor of Christmas for me.  Love them!  Note: If you don't have a cookie press, simply form a small (marble sized) ball of dough in your hand, place on the cookie sheet and press gently with a fork.

Aunt Lydia’s Spritz

1 pound of butter, room temperature
2 cups granulated sugar
1 egg
1 tsp. almond extract
4 ¼ cups unsifted flour
food coloring (optional)

Preheat over to 350°F. find your cookie press.

Combine butter and sugar in a large bowl. Using electric mixer on high speed, beat until light and fluffy. Beat in egg and almond extract. Stir in flour until well mixed.

Divide dough and add food coloring as desired.

Pack the dough into cookie press. Fit with desired plate. Press the dough onto ungreased baking sheets, spacing cookies about 1 inch apart.

Bake until lightly golden around the edges, about 7-8 minutes. Gently transfer cookies to wire racks.

Try to find an old Mirro cookie press at a thrift store or rummage sale. The cookie press with a screwing mechanism seems to work better than a press that shoots out the cookies.

Grandma Cameron's Caramel Corn

This is bar-none the best recipe for caramel corn that I have ever made.  I may be a little biased, since it's my "Grandma Camera's" recipe. However, everyone who tries it can't get enough of it.  Make a batch and share with friends this Christmas.

Grandma’s Caramel Corn

1 cup butter or margarine
2 cups brown sugar, packed
½ cups corn syrup
1 tsp. salt
½ tsp. baking soda
½ tsp. vanilla
6 quarts popcorn

Preheat oven to 250°F.

Melt butter, stir in brown sugar, syrup and salt. Bring to boil, stirring constantly; boil 5 minutes without stirring. Remove from heat; stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into two large shallow pans.

Bake at 250°F for one hour; stir every 15 minutes. Remove from oven and cool. Makes about 5 quarts.

Gingersnap Bars

This is one of my sister's favorite recipes!  It's really easy and tastes like Grandma's gingersnap cookies.  Plus, they'll make your house smell like Christmas!

Gingersnap bars

 ¾ cup shortening
2 cups flour
1 cup sugar
2 tsp. soda
1 tsp. cinnamon
½ tsp. cloves
½ tsp. ginger
½ tsp. salt
¼ cup molasses
1 egg
2 T sugar

Preheat oven to 375°F. Grease 15x10” jelly roll pan.

In large saucepan, melt shortening; cool 5 minutes. Add remaining ingredients, except 2 tablespoons sugar. Mix well.

Press into bottom of prepared pan. Sprinkle with remaining sugar. Bake at 375°F for 10 to 12 minutes. Do not overbake. Let stand 5 minutes; cut into bars. Cool completely.

Makes about 48 bars.

Mom's Mint Meringues

I love the crunchy texture of meringue cookies.  The low fat and calorie count makes them even better!  These cookies call for mint chocolate chips, which, luckily, are available this time of year.  If you can't find them, a great substitute is Andes chocolate candy chips or mint M&Ms.  Note: Make these at night and let them cool in the oven overnight.

Mom’s mint meringues

2 egg whites
Pinch of salt
Pinch of cream of tartar
2/3 cup granulated sugar
Package of mint chocolate chips
green food coloring
Colored sugar for decoration

Pre-heat oven to 350°F for 30 minutes.

Beat egg whites until frothy. Add pinches of salt and cream of tartar. Gradually add 2/3 cup sugar. Beat until meringue is stiff. fold in food coloring and mint chocolate chips.

Place tablespoons of meringue mixture on ungreased cookie sheets, about 2 inches apart. Sprinkle with colored sugar if desired. Turn off oven and leave cookies in until oven cools.

Makes about 2 ½ dozen.

Best to make these cookies in the evening – right before you go to bed. That way you can put them in the oven and leave them there overnight to assure that the meringue stays fluffy and dry.

Nut Goodie Bars

It's the month of sweets and treats for my family!  I love anything chocolate.  Inspired by Minnesota's own Nut Goody candy bars, these easy, delicious, fudge-like candies are a delicious alternative to the classic recipe and a fantastic addition to a dessert buffet.  Give them a try!

Nut goody bars

½ cup butter or margarine
1 package chocolate chips
1 package butterscotch chips
¾ cup peanut butter
1 package small marshmallows
1 cup salted peanuts

Grease cake pan. Melt butter, chips and peanut butter over medium heat. Combine with marshmallows and peanuts. Pour into prepared pan. Cut into 2” squares. Keep refrigerated until ready to serve.