Bacon candy

http://www.foodandwine.com/recipes/bacon-candy

Recipe and photo credit: Food & Wine 

Creamy queso

We tried a new queso (aka cheese dip) recipe last week and fell in love.  This is a creamy queso with no chunks, so my pickiest daughter was especially pleased she didn't have to dig around any tomatoes or peppers.  I don't have a photo because this recipe actually comes from a YouTube cooking channel called Cooking Today.  Recipe credit to Amy Hannon, who lives in Northwest Arkansas - she owns a precious store called Euna Mae's, a blog of the same name, and this cooking channel where she shares some delicious recipes!

EUNA MAE'S CREAMY QUESO
1lb Mexican Velveeta (I used regular because its what I had)
4 oz cream cheese
½ cup half and half or whole milk (I used skim)
Juice of one can of Rotel tomatoes (yes, just the juice!  Rreally push down on the tomatoes in the can to get all the juice out)
2-3 tsp juice of jarred jalapenos (again, just the juice!)
½ tsp garlic powder
½ tsp cumin
½ tsp chili powder

Combine all ingredients in a pan over low heat, stirring until melted. Taste and season to taste, adding more milk or liquid to get desired consistency.

https://www.youtube.com/watch?v=9VBYVItFLZk

Hot pimeinto cheese

I've posted this easy pimiento cheese recipe on the blog before - it's one of my favorite snacks, and a go-to recipe for parties and potlucks.  But it wasn't until a visit to a truly Southern restaurant in South Carolina did it cross my mind to serve pimiento cheese hot instead of cold.  Genius, right??  It's like a fancy queso dip- I just broil it in the oven for a few minutes and it gets hot and melty and DELICIOUS.

Marinated cheese

 This was our second year to host our family Christmas Eve dinner and our menu had an Italian theme.  I like to have a few appetizers for people to munch on while I'm working in the kitchen, so I immediately bookmarked this marinated cheese recipe when I saw it on my friend Debbie's blog, Dining with Debbie.  I added an extra block of cheese (pepperjack, our favorite) because I was feeding 11 people. It was a big hit with everyone, and I expect Robert to request another batch soon!

1/2 cup olive oil
1/2 cup white wine vinegar
3 tablespoons fresh parsley, chopped
3 tablespoons scallions, minced
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
3 garlic cloves, minced
2 oz. jarred pimentos, drained
1 block cheddar cheese
1 block cream cheese
1 block pepper jack cheese


Cut all cheeses lengthwise, then into squares and alternate them on a platter.  Combine all other ingredients and mix well.  Pour marinade over the cheese and refrigerate overnight.  Serve with Ritz or or your favorite cracker.

Bruschetta & rosemary roasted cashews

These appetizers are actually from one of our Bachelor watch parties in February, but I am just now getting around to putting them on the blog. This honey-tomato bruschetta with ricotta from Food & Wine and these rosemary roasted cashews were FANTASTIC! Seriously, I would plan a party just so I could make these again. We've actually made the nuts a few times since - it's impossible to stop eating them once you start!

Black bean dip, mac and cheese, and Snickerdoodle pie

Last night was the inaugural party on our new and improved screened-in porch. We served black bean dip for a starter, Adirondacker burgers (a repeat) and the Pioneer Woman's macaroni and cheese for the main dish, and Snickerdoodle pie for dessert! Everything was delicious, and the thunderstorms didn't ruin our good time!