Bacon Wrapped Tater Tots

This appetizer is one that I brought to a New Years party that I attended.  They were a huge hit and lots of people asked me for the recipe.  So, here is is.  Very simple to put together.  The ingredients aren't hard to find and if you've got yourself a little time for assembly they aren't complicated.

I've made them several times since that night and I've discovered that cooking them on a rack vs directly on a pan really helps with two things.  First: you don't get the pooling of melted brown sugar and bacon fat around each tater tot, which in turn makes them difficult to get off the tin foil.  Second: They crisp up better and aren't as gooey.

The combination of sweet and salty, combined with a yummy tater tot is delicious. Prepare yourself for a lot of people asking how they're made.

Bacon Wrapped Tater Tots

Recipe from Damn Delicious

Ingredients

• 2 cups tater tots, at room temperature
• 4 slices (or more) thin sliced bacon, cut into quarters
• 1 ounce sharp cheddar cheese, cut into 1/4" pieces
• 1/4 cup brown sugar

Cooking Directions

1. Preheat the oven to 400º
2. Line a jelly roll pan with tin foil and place cooling racks on top the tin foil.
3. Take a tater tot, place a piece of cheese on top, wrap in bacon, roll in brown sugar and place on the prepared pan.
4. Continue until all are wrapped.
5. Bake for 20-25 minutes. The bacon should have started to get crisp around the edges and be golden in color.
6. Let cool a little before removing from the pan.
7. Serve hot or at room temperature.

Easy Slow Cooker Peanut Clusters

This is really a ridiculously easy candy to make.  If you have a slow cooker you can easily make this. You just dump all the ingredients into a large (6 quart) slow cooker and then scoop the mix into clumps on wax paper.  Easy peasy. 

OK, here's the thing.  You do want salted peanuts.  I got lightly salted and it was still good but I think regular salted would have been even better. Also, stir every so often during the process just to get the white chocolate good and mixed in with the other chocolates. Finally, you can add whatever your head desires at the end.  I think raisins might be good.  I added some mini marshmallows at the end and they were really good. You might want to do it in increments, otherwise the marshmallows will just melt.  

Great recipe!  Glad I tried it, I think I'll half the recipe next time because it makes A LOT of candy.  I brought it all to a New Years Eve party and I still ended up sending some home with people. 

Easy Slow Cooker Peanut Clusters

Recipe from Country Outfitter

Ingredients

• 1 (32 oz) package almond bark white
• 1 (32 oz) package almond bark chocolate
• 1 bag semi-sweet chocolate chips
• 48 oz dry roasted salted peanuts

Cooking Directions

1. Pour all of the ingredients in a 6 quart slow cooker.
2. Cook on low for 3 hours.
3. Lay wax paper on a work surface and spray with non-stick spray.
4. Scoop the candy onto the wax paper and leave until set.

Indian Pudding

While I was researching this recipe I was pretty shocked to find out that this is a New England dessert and nobody else will probably have any idea what you're talking about if you mention it.  Weird huh? I'm not from New England and yet I've heard of it.  I've never tried it but I know of the name.  My husband is from New England and he's never tried it either. Fascinating isn't it? Okay maybe just to me. 

Here's the history as I've come to find out. This dessert has always been a staple at Thanksgiving through much of the 20th century in New England. Historians have traced it back to as early as the 17th century. It probably defended from England's hasty pudding. This pudding uses cornmeal which was more abundant to the early settlers than wheat was. Molasses was also readily available and inexpensive during that time due to the production of rum during the 17 and 18th centuries. This pudding is also baked for a long time at a relatively low temperature which would have been conducive to the hearth that was in every home in New England to heat the house. 

The taste is very "fall like".  By that, I mean the molasses and cinnamon and ginger are prevalent flavors.  The texture is custard like. It's extremely moist, with small little grains from the corn meal.  It's very tender and ice cream is perfect when served with it.  My husband really enjoyed it, he's the custard lover in the family.  I wouldn't describe this as "creamy" but it's not chunky or anything either.  Have you ever soaked cornbread in milk? Its sort of like that....I thought that flavors were wonderful and I can see why it's a holiday favorite. 

Indian Pudding

Recipe from Cape Cod Cookbook

Ingredients

• 5 Tbsp cornmeal
• 1 quart (4 cups) milk
• 2 Tbsp butter
• 3/4 cup molasses
• 1 tsp salt
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 2 whole eggs, beaten separately
• 1 cup evaporated milk

Cooking Directions

1. In a large saucepan, combine the cornmeal and milk and whisk together so there are no lumps.
2. Heat over medium heat until the mixture has scalded (look for tiny bubbles along the edge of the pan).
3. Add the butter, molasses and seasonings and whisk until smooth.
4. Pour a tiny bit of the liquid in with the beaten eggs and whisk, add more of the liquid and whisk some more. After the eggs have heated you can pour them into the liquid mixture in the saucepan. Whisk until smooth.
5. Pour the mixture into a well greased casserole pan.
6. Add the evaporated milk to the top but do not mix together.
7. Bake at 350º for 1 hour.

No-Bake Energy Bites

I've tried a lot of these no-bake energy things and this one is my favorite so far. The others I've tried have all had banana in them and there's just something about it that isn't appealing to me.  Weird since I do like banana's.  Anyway, peanut butter is the way to go with these in my opinion.

The flavor is not too strong in any one area but they all blend perfectly together. I happen to love the chocolate chips in there.  I love how they change the texture a bit since they are cold.  The peanut butter flavor is right on and the oats make it chewy.  Great combination.

They are super easy to throw together (after you toast the coconut).  You'll be more energized after your workouts or even just a healthy snack. It is January after all so we're all trying to be a bit healthier and these will help.  Plus, they are surprisingly filling.

I'm glad I tried this recipe and for now, it's my favorite energy snack.

No-Bake Energy Bites
Recipe from bakingwithblondie

Ingredients

• 2 cups old fashioned oats
• 1 1/3 cups toasted coconut flakes (unsweetened)
• 1 cup creamy peanut butter
• 1 cup ground flax seed
• 1 cup chocolate chips (optional)
• 2/3 cup honey
• 2 tsp vanilla extract

Cooking Directions

1. In the bowl of your stand mixer, add all of the ingredients and mix well on the low speed.
2. Refrigerate the mixture for about 30 minutes.
3. Roll into 1 inch balls and keep in an air tight container in the refrigerator.

Top 10 of 2015

Thank you all for making 2015 a great year!  I hope you got to try some new recipes and ended up with some new favorites.  I'm so excited about 2016.

I've ordered the links below by most viewed at the top.  Enjoy!

Top 10 of 2015

1. Nutella Bread Star
2. World's Best Cookie (Ranger Cookie)
3. Four Ingredient Chicken
4. Starbucks (CopyCat) Lime Refresher
5. Sloppy Joe Cornbread Casserole
6. 2-Ingredient Pizza Dough
7. Proper English Scones
8. Pumpkin Tea Cake with Honey Cream
9. Old Fashioned Rhubarb Cake
10. Chocolate Chip Cookie Cake

Creamy Spinach and Mushroom Lasagna

My husband wasn't home for Christmas day so we didn't do a traditional dinner.  Several days after Christmas I made this lasagna and we both loved it.  My daughter even liked it (that's saying a lot for her).

This recipe was easy to make, well no harder than a regular lasagna and was quicker because there wasn't any meat.  I loved the cremini mushrooms but they weren't all that easy to find.  I went to three stores before I found some but they were absolutely delicious.  Perfect for this recipe.

The creaminess of the sauce and the stringy cheese was amazing.  I might have added a little more cheese than indicated....

Also, I found that the leftover lasagna was even better!  The flavors just got enhanced by the next day, I love it.

Creamy Spinach and Mushroom Lasagna

Recipe from Damn Delicious

Ingredients

• 9 lasagna noodles
• 1 (15 oz) container whole milk ricotta
• 2 (10 oz) packages frozen spinach (thawed and squeezed dry)
• 3 cups shredded mozzarella cheese, divided
• 3/4 cup freshly grated Parmesan cheese, divided
• 2 Tbsp chopped fresh parsley

Sauce:

• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, thinly sliced
• 1 onion, diced
• 1/4 cup all-purpose flour
• 3 cups milk, at room temperature
• 1 tsp dried basil
• 1/2 tsp dried oregano
• pinch of nutmeg 
• salt and pepper to taste

Cooking Directions

1. Preheat the oven to 350º
2. Use a large skillet to melt the butter, then add the garlic, mushrooms, and onion.  Cook until tender, about 5-10 minutes. 
3. Sprinkle the flour over the vegetables and cook for about 1 minute. 
4. Slowly add the milk while stirring to avoid clumps of flour. Add the basil, oregano and nutmeg and then salt and pepper to taste.  Cook until thickened. Remove from heat and let sit until needed. 
5. Cook the lasagna noodles as indicated on the package instructions. 
6. Begin to assemble the lasagna by using a 9x13 inch pan.  Put 1 cup of sauce on the bottom of the pan and top with 3 noodles. 
7. Spread 1/2 the ricotta over the noodles.  Top that with 1 cup of mozzarella cheese, 1/4 cup of Parmesan and then another layer of noodles, the remaining ricotta and 1 more cup of mozzarella cheese and 1/4 cup of Parmesan cheese. 
8. Finish with 3 more noodles and dump the sauce over the top.  Top with the remaining mozzarella and Parmesan cheeses. 
9. Bake for 35 - 45 minutes or until hot and bubbly. Broil for 2-3 minutes just to get some brown on the top. 
10. Let cool for about 15 minutes and garnish with parsley if desired. 

Mint Chocolate Brownies

The last and final recipe from my baking day extravaganza.  A classic flavor for the holidays and one of my favorites, Mint!

You start this recipe making a classic brownie and then you get a little crazy by adding two more layers of deliciousness.

Allow yourself some time to make these brownies, you need to refrigerate each layer before you ever get to cut them into squares. It's totally worth it though.  The brownies are nice an fudgy and the burst of mint flavor is awesome.  The chocolate layer on top just brings it all together.  Definitely a great holiday brownie

Mint Chocolate Brownies

Recipe from Sallys Baking Addiction

Ingredients

Brownies

• 1 cup unsalted butter
• 8 ounces semi-sweet chocolate chips
• 1 1/2 cups (300g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup + 2 Tbsp (85g) all-purpose flour
• 1/4 cup (21g) unsweetened cocoa powder

Mint Frosting

• 1/2 cup unsalted butter at room temperature
• 2 cups (240g) confectioners' sugar for dusting
• 2 Tbsp (30ml) milk
• 1 1/4 tsp peppermint extract
• 1 drop liquid or green gel food coloring (optional)

Chocolate Topping

• 1/2 cup unsalted butter
• 1 heaping cup semi-sweet chocolate chips

Cooking Directions

1. For the Brownies: In a medium saucepan, melt the butter and the chocolate chips, stirring until smooth. Remover from the heat. You can also microwave this mixture in a heat safe bowl in 30 second increments until smooth.
2. Preheat the oven to 350 degrees. Line the bottom and sides of a 9x13 inch dish with parchment paper or tin foil leaving some hanging over the sides.
3. Whisk both sugars into the cooled chocolate mixture.
4. Add the eggs to the chocolate mixture one at a time, whisking after each addition.
5. Add the vanilla. 
6. Gently fold in the salt, flour and cocoa powder. Pour into the prepared baking dish. 
7. Bake for 35-36 minutes.  The brownies will begin to pull away from the side of the pan. Insert a toothpick into the middle, if it comes out clean they are done. 
8. Let the brownies cool down to room temperature and then pull them out of the pan and place on a cookie sheet but do not cut into squares yet. 
9. At this point you can refrigerate or even freeze the brownies if you're making them ahead of time. 
10. For the Mint Frosting: In the bowl of a stand mixer, using the paddle attachment, beat the butter until smooth.  Add the confectioners' sugar and milk and mix until smooth. Increase the speed to high and beat for 1 minute.  Add the peppermint extract and food coloring and beat until combined. Taste and add more extract if desired. Frost on top of the cooled brownies. Refrigerate for at least 4 hours before doing the next step. 
11. For the Chocolate Topping: In a small saucepan melt the butter and chocolate chips together over low heat until melted and smooth.  You can also do this in the microwave in 30 second intervals until smooth. Pour on top of the frosted brownies and then refrigerate again for another hour before cutting into squares.