Totally over the top, right? But oh, so good.
I just made a little pimento cheese (which is kind of dangerous because you’ll just want to eat it all dipped in chips):
- 1 C cheddar, shredded
- 1 C Monterrey Jack, shredded
- 1/2 C mayonnaise
- 1/4 C jarred pimentos, chopped
- 3 canned chipotle en adobo, diced
Mix all, and let it chill in the fridge for an hour before serving.
Then I spread it on some plain old wheat bread and grilled it with some fresh jalapenos, and chewy bacon. Gooey and filling, and a little bit spicy.
This is probably the only recipe that my 6yo actually makes repeat requests for. (The other is bacon, but really, is that a recipe?)
- 1/2 C milk
- 2 T butter, melted
- 1 egg
- 1 C white flour
- 2 t baking powder
- 2 T sugar
- 1/2 t salt
Beat milk, butter, and egg, then add the other ingredients. Mix until just smooth. Butter a hot skillet, and drop batter on in silver dollar sized amounts. Flip when the edges are dry and bubbles start to form in the middle. Brown the other side, and serve. I like mine with real maple syrup, while the 6yo prefers the fake Log Cabin stuff. Lots of bacon never hurts either.
My sister gave me this fun pancake mold a few Christmases ago and it is a huge hit around here.
It’s Secret Recipe Club day! So fun. This month, my assignment was Hoosier Homemade: a guide, by dedicated homemaker Liz, to making your house a home. It’s a very extensive guide! I love her tips on menu planning and special events, but what I love most is her Cupcake Tuesday series. Look how adorable and creative:
Snow cone cupcakes
Sock Monkey Cupcakes
Classroom kids cupcakes (I can’t wait to make these for my daughter’s first grade class)
And there are about a million more awesome cupcake ideas.
As much as I wanted to try one of Liz’s fabulous cupcakes for my secret recipe post, I found myself with much less time than I’d like. Luckily Liz has many many quick fix ideas up her sleeve as well. I opted to try her Ham and Broccoli Quiche. Only I didn’t have ham or broccoli, and I didn’t feel like making a pie crust. Clearly, I am much less motivated than Liz.
Even with my lazy ways, I was able to whip up these mini crustless quiches based on Liz’s original recipe with just a few substitutions. They’re perfect for a quick dinner and for a late breakfast on the go the next day.
Bacon Cheese Crustless Mini-quiches
- 5 slices bacon, fried, then chopped
- 1 C shredded cheese (I used a mix of monterey jack and sharp cheddar)
- 4 eggs
- 1/2 C water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dry ground mustard (or regular mustard)
Preheat oven to 375 degrees. Grease 7 cups of a muffin tin, or use Silicups. Beat eggs, water, salt, pepper, and mustard powder together. Pour into cups. Sprinkle cheese, then bacon over the tops. Bake for about 30 min, until egg is set. Let stand 5-10 minutes before eating.
In case you were running out of ways to eat bacon.
Bacon and Avocado Sandwich
- 4 slices bacon, cooked the way you like it (I like it crisp, hubs likes it chewy)
- 1/2 ripe avocado
- 2 slices toast
- salt, to taste
Spread your avocado on one side piece of the toast. Salt if you like. Top with bacon, then other slice of toast.
A pot of beans cooked with a slice of bacon is pretty much a standard for me at least 2x a week. Here is another version:
White Beans with Rosemary
- 1 slice bacon
- 1 sprig rosemary
- 2 C dried Great Northern beans
- water, to cover
- salt to taste
Put everything but the salt in a big pot. Bring to a boil, then simmer for three hours, or until beans are tender. Check every 30 minutes or so and add more water as needed. Salt in the last 30 minutes of cooking*.
*I always wait to salt beans because my grandma said that the skins get tough if you salt them too early. Truth or Arkansas wives tale, I have no idea, but that’s what I do.
These are so easy, I’m sure everyone could figure out the recipe. But I think people don’t know just how simple they are to make at home.
- 5 small potatoes
- 4 strips bacon, cooked and chopped
- 1 C sharp cheddar, shredded
- 1 green onion, sliced
- sour cream for serving
Bake the potatoes until soft (375 for an hour plus, or just nuke them for 5-8 minutes). Split the potatoes open, and scoop out some of the insides with a spoon to make way for bacon and cheese. Lay them on a baking sheet, and cover with cheese and bacon. Bake until the cheese melts (about 10 minutes at 375). Remove from oven, sprinkle on the onions and serve with sour cream.
I know it looks weird and green and it’s the punch line to a joke we told in 5th grade,* but I love split pea soup anyway.
Split pea soup
- 1 C split peas, rinsed and picked over
- 1 slice bacon
- 3-4 C water
- Salt, to taste
Fry your bacon in a soup pot, til almost crisp. Add the split peas and water, and simmer for 1 hour, checking occasionally to see if it’s getting too dry. Add more water if so. Add salt and serve it up.
*”what did you do then?” “pee green soup” Remember that?