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Sunday, March 29, 2015

Bacon Wrapped Water Chestnuts

Bacon Wrapped Water Chestnuts
David Cordray, Shelter Insurance

    Appetizers are one of my favorite parts of a meal. I love nibbling and these little bacon wrapped water chestnuts are just perfect. The water chestnuts offer a slight crunch but the bacon with a simple sauce add the flavor. These little morsels were the award-winning appetizer at a local fundraiser and everybody raved about them. Since the "chef" was nice enough to share, we can make them, too.

Photo courtesy of the Cooking Corner

Bacon Wrapped Water Chestnuts
1 pound smoked bacon
1 8 oz. can whole water chestnuts
1/2 cup ketchup
1/2 cup brown sugar

20-25 toothpicks

Partially fry the bacon, it should still be limp but cooked. Cut bacon in half. Drain chestnuts.
Wrap bacon around chestnuts. Pierce chestnut and bacon with toothpick. Arrange on a lipped cookie sheet.

Mix ketchup and brown sugar. Pour mixture over bacon wrapped chestnuts. 

Bake at 225 degrees for 1 hour. The mixture should caramelize when completely cooked.

Thursday, March 26, 2015

Crunchy Onion Burgers

Photo courtesy the Cooking Corner.
    A good burger makes everybody happy but when you get to put a new twist on it that's even better. This dish came from a back-of-the-box idea that my son found on the French fried onions that you use at Thanksgiving with green beans. It turned out to be a great idea. They are thick, juicy and the onions add a nice crunch and texture to the burger. 

Crunchy Onion Burgers
1-1/2 lb. ground beef
2 cups French fried onions
3 T. Worcestershire sauce
3/4 tsp. garlic powder

Combine beef, 1 cup of French fried onion and garlic powder in medium bowl. Shape into 6 patties. (They'll be big.)

Heat large skillet over medium high heat. Place burgers on hot skillet and cook until juices run clear, turning once after about 4-5 minutes. Total cooking time no more than 10 minutes.

Top burgers with remaining 1 cup of fried onions and serve on bun of choice. Makes 6.



Note - Burgers will look charred to almost the point of seeming burnt (probably because of the Worcestershire sauce) but they're not.

Serves 6.

Monday, March 23, 2015

Classic Pecan Pie

Classic Pecan Pie
Courtesy of Patrick Waite, retired from TMMI

      When it comes to sweets, which kind of person are you - cake or pie? Some people love it all, whereas others prefer one over the other. Personally, I'm a pie person all the way. My absolute two favorite pies are strawberry and pecan. Strawberry pie is always best in the late spring when the berries are fresh but pecan is good anytime.
      A little while back I attended a fundraiser where this pecan pie was offered as a entry. It was just delicious. I was so glad the chef agreed to share.


Photo courtesy the Cooking Corner.

Classic Pecan Pie
1 cup light or dark corn syrup
3 eggs
1 cup sugar
2 T. butter, melted
1 tsp. vanilla extract
1 1/2 cups pecans (6 oz.)

1-9 inch unbaked or frozen** deep dish pie crust

Preheat oven to 350 degrees. 
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60-70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

Taste Of Home Recipe of the Day