This sounds odd, but I promise – you will steal any man’s heart with these bacon wrapped water chestnuts! This is a favorite appetizer dish around my house, and so simple – only 2 ingredients!
All you’ll need is a can of whole water chestnuts and about 5 slices of bacon.
Heat a large skillet on high heat, so it’s nice and hot by the time you but the goods on.
It’s not necessary, but I like to wash the water chestnuts in a strainer before I use them – just to get all the slime off.
Cut the bacon into thirds, one small piece to wrap around each water chestnut.
Wrap each water chestnut in a slice of bacon, and place seam-side-down onto hot skillet.
The trick is to keep them on this side for 7-10 minutes, don’t flip yet! As you can see, some of them still won’t stay. You can certainly stick each one with a toothpick to make sure they stay, but then you’ll have to take each toothpick out to eat it. I try to avoid that extra step, ’cause I’m ready to eat them right away while they’re hot!
Flip them all over and cook the other side for around 7 minutes, or until golden and bacon hardens in place.
It has been so hot here and it’s hard for me to feel like it’s actually fall. I have been doing anything I can to get in the autumn spirit! I just finished making these sweet little candy corn decorations. They were so quick and easy! Made from things you may already have on hand- paper plates and craft paint!
These would be the cutest confetti decorations for a Fall themed dinner party (Can you believe thanksgiving is just 2 months away?) Welcome to the season of food!
Just tape the candy corn shapes to yarn or string and you have adorable party bunting! (not only for parties- I plan on keeping this baby up for as long as Rock will let me!)
Pumpkin Chocolate Chip Cookies:
(Adapted from this recipe at Sally’s Baking Addiction.)
- 1/2 cup butter or margarine
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 Tablespoons pumpkin puree
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1 cup semi-sweet chocolate chips
Cream Cheese Frosting:
Kassandra’s favorite recipe!
- 8 ounces cream cheese
- 1/2 cup butter or margarine
- 2 teaspoons vanilla
- 5 and 1/2 – 6 cups powdered sugar
My brother, Dallas (Kassandra’s husband) is really good at making mojitos. Every time I come over, I request one (or three!). He complains the whole time because the process is so time consuming. Kassandra and I went on a quest to make mojitos by the pitcher. These are so good, you guys! You’ll be glad you made the whole pitcher- you will definitely want more than just one!
Makes 8-10 glasses.
- 60-80 – Mint Leaves (fresh)
- 20 oz – Lime Juice (or juice about 20 limes)
- 1 1/2 cups – Sugar
- 2 cups – White Rum (Bacardi is our favorite)
- 3 cans – Club Soda
- 1 can – Strawberry Juice (we used Jumex)
- Strawberries and Lime wedges for garnish
- Place lime juice, sugar, and mint into pitcher.
- Using a muddler, mash to release mint oil and dissolve sugar into lime juice.
- Add rum and club soda. Mix well.
- Pour into glass with ice. Top with a splash of strawberry juice.
- Garnish with strawberry and lime wedges.
Hey guys! Welcome to the new site! We are the new kids on the block, but we are both so excited to finally get our ideas out in cloud space.