Recipes

The magical combination of asparagus and bacon…so easy and SO good!

Bacon Wrapped Asparagus

• 2 pounds asparagus (thin stalks are better for this recipe)
• 1 pound bacon, not thick cut
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

1. Cut woody stems from asparagus.
2. In a large bowl, toss the asparagus with olive oil. Sprinkle with kosher salt and pepper and toss again.
3. Lay 3 asparagus stalks on a cutting board. Take one slice of bacon and wrap around the stalks. Try to keep the stalks flat as you’re wrapping them with bacon (think of it like a raft). Tuck the ends of bacon inside, so they cannot come loose on the grill.
4. Preheat grill to medium-low.
5. Grill asparagus for 4 minutes with the lid closed. Turn over and grill for 4 more minutes. Turn asparagus again and cook for 4 more minutes.
6. Serve immediately.

This dip will blow you away! Bacon, cream cheese, green onions, ranch dressing, and BBQ sauce, baked to perfection!! Perfect for Father’s Day or potlucks!

BBQ Chicken Dip with Bacon

• 1 cup red onion, chopped
• 2 Tablespoons olive oil

• 8 ounces softened cream cheese
• 3/4 cup ranch dressing
• 1/2 cup barbecue sauce
• 1/2 teaspoon garlic salt
• ½ teaspoon pepper
• 1½ cups rotisserie chicken meat, chopped

• 1/2 cup shredded cheddar cheese
• 8 ounces bacon, cooked and crumbled
• 1/2 cup green onions
• Additional barbeque sauce
• 1 box Ritz crackers

1. In small skillet combine olive oil and red onion and sauté using medium heat until tender, about 3 minutes.
2. In medium mixing bowl combine cream cheese, ranch dressing, garlic salt, pepper, sautéed red onion, and barbecue sauce. Mix well. Stir in the diced chicken by hand. Spread into an oven safe baking dish.
3. Sprinkle with the shredded cheddar cheese and then top with the bacon and green onions. Drizzle with additional barbeque sauce.
4. Bake for 20 minutes in a 350 degree oven.
5. Serve with Ritz crackers.

Slather this garlic butter on bread, pasta, fish, and hot veggies…it rocks!!!

The World’s Best Garlic Bread

This is a recipe I make year round! It pairs perfectly with BBQ, lasagna, salads, pasta, fish, and just about everything else!

• 15 garlic cloves
• 1 cup butter (2 sticks)
• Rustic bread, sliced ½ inch thick
• 1 cup Flat Italian parsley, washed and minced
• Kosher salt

1. Finely mince the garlic. Place in a medium skillet with two sticks of butter. Melt butter and stir well. Cook on low for 30 minutes. Stir every 5 minutes. Butter should not get over heated, or it will burn. Low and slow, with tiny bubbles, is key to getting the butter and garlic cooked perfectly.
2. While butter is cooking, pick the leaves off of the parsley. Rinse well. Dry thoroughly. Chop finely.
3. Once the 30 minutes are up, move the pan off the heat. Let cool for a few minutes, then add the chopped parsley to the garlic butter.
4. Use a silicone brush, and brush the garlic butter onto the slices of bread. Lay the bread onto a cookie sheet. Sprinkle with kosher salt.
5. You can freeze the bread at this point if you wish.
6. Bread can be baked or grilled (recommended).
7. To grill, preheat grill to medium to medium-high. Once grill is hot, place bread, sliced side down on the grates. Bread burns VERY easily, so you must stay close to the grill. Do not leave it unattended. Grill bread for 1 minute or so, and then turn over. Repeat on the other side.
8. To bake, preheat oven to 350 degrees. Reassemble slices to form a loaf. Bake for 20 minutes, or until bread is hot and crisped.

Try this amazing fresh summer salad recipe!!!

Summer Corn Salad

• 6 large ears of corn
• 2 cups cherry tomatoes, cut in half
• ½ cup yellow onion, chopped fine
• 1 cup fresh basil, chopped small
• 1 teaspoon sugar
• 2 tablespoons rice vinegar
• 2 tablespoons olive oil
• 2 tablespoons mayonnaise
• 2 teaspoons salt
• ½ teaspoons black pepper

1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
2. In a small glass dish, combine the sugar and the rice vinegar. Microwave on high for 30 seconds to dissolve the sugar. Add the mayonnaise and olive oil. Whisk well.
3. In a large bowl, toss together the corn, tomatoes, onion, and basil. Pour the dressing over it and season with salt and pepper. Stir well and refrigerate until serving.

Oh my….you’re going to love me for this recipe!!! Just four simple ingredients are all you need to create this spectacular soup!

Tomato Basil Soup

• 6 cups canned diced tomatoes, with their juice
• 6 cups tomato juice
• 14 large basil leaves
• 1 cup whipping cream
• Salt and pepper to taste

1. Place tomatoes and juice in a stock pot over medium heat. Simmer covered for 30 minutes. Stir every ten minutes or so.
2. Puree the tomato mixture in a high powered blender. Return it to the stockpot and continue heating over low.
3. Wash the basil and pick off the leaves. Make a stack, and roll them up like a cigar. Using a very sharp knife, slice the roll into very thin slices (also known as chiffonade). Go over the very thin slices again with you knife, and chop into very tiny pieces. Stir the basil into the soup.
4. Pour in the heavy cream and heat through. Do not let the soup boil.
5. This recipe is another example of how great food doesn’t have to be time consuming or complicated–just a few simple ingredients can turn into something amazing!

This recipe for French toast is seriously delicious!!! Learn a new twist on a classic brunch dish, using croissants, berries, and real maple syrup!

Croissant French Toast

• 5 croissants
• 5 large eggs
• ½ cup half and half
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract
• 3 tablespoons butter
• ½ cup maple syrup
• 1 1/2 cup fresh sliced strawberries, sliced bananas, and blueberries

The Night Before

1. Split the croissants in half. Let them sit out overnight to dry out.
2. In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Place in the refrigerator overnight. Pour mixture into a pie plate.

In the Morning

1. Pour egg mixture into a pie plate or shallow dish. Dunk each croissant (cut side down) into the mixture, and let it soak for 30 seconds. Flip over and let soak for 30 seconds longer.
2. Preheat large non-stick skillet over low heat. Melt a small pat of butter. Add two pieces of croissant (or however many will fit in your pan). Increase heat to medium-low.
3. Cook for 4 minutes on the first side. When toast is a deep golden color, flip it over and cook for 3 minutes on the second side.
4. Remove from the pan and repeat with the remaining croissant halves.
5. Serve with maple syrup, fresh berries, banana slices, and more butter!

Makes 5 large or 10 small servings.

Watch me prepare an elegant sweet and savory little tart, just perfect for Mother’s Day!

Cranberry, Apple, Brie Tarts

• 18 ounces puff pastry
• 2 tablespoons oil
• 3 tablespoons flour
• ⅓ cup dried cranberries
• ½ cup apple butter
• 4 ounces brie cheese, rind removed, cut into ½ inch squares, ¼ inch thick
• 1 tablespoon sugar
• 1 teaspoon cinnamon

Special Equipment

• Mini Muffin Pan
• Biscuit Cutter
• Pastry Brush
• Rolling Pin

1. Preheat oven to 400 degrees.
2. Thaw puff pastry at room temperature for 30 minutes. Sprinkle a little flour on a large cutting board. Gently open the puff pastry. Dust a little flour on the rolling pin. Use gentle pressure, and roll out the puff pastry.
3. Use a round biscuit cutter (about 2.5 inches in diameter), and cut circles from the puff pastry dough.
4. Grease each mini muffin well, using a pastry brush and the oil. Place one circle of dough in each well and gently press it down.
5. Place ½ teaspoon of dried cranberries in the bottom of each pastry.
6. Cut rind off of the brie, and then cut it into thin pieces, about ½ square, by ¼ inch thick. Place one piece of cheese on top of the cranberries.
7. Spoon ½ teaspoon apple butter on top of the cheese.
8. In a small bowl, mix the cinnamon and sugar. Use your finger tips and sprinkle this mixture around the top crust of the tarts.
9. Bake in a 400 degree oven for 23 minutes. If you substituted pie crust, the baking time will be less, around 18 minutes.

Party Perfect Appetizer!! Rotisserie Chicken, green onions, spices, and cheese rolled up into a tortilla!

Spicy Chicken Tortilla Roll Ups

• 1 ½ cups rotisserie chicken meat, chopped
• 1 10 ounce can Rotel diced tomatoes with chilies, drained
• 1 cup jalapeno jack cheese, shredded
• 8 ounces cream cheese, softened
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon garlic salt
• ½ cup cilantro, chopped
• ½ cup green onions
• 6 large Jalapeno Cheddar tortillas

1. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add chicken and stir together.
2. Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving ½ inch around the edge. Roll each tortilla tightly. Chill in the refrigerator for one hour.
3. Use a sharp knife to cut into 1″ thick slices and transfer to a serving platter. Cover with plastic wrap and refrigerate until ready to serve.

Watch this cute video and learn two kid-friendly recipes for Halloween! Decorate cupcakes with a spider web and create a black bubbling punch!

Spider Web Cupcakes & Spooky Halloween Punch

Spider Web Cupcakes

• 1 box Devil’s Food Cakemix, follow package directions to bake cupcakes
• 1 16-ounce tub vanilla frosting
• 1 3.5-ounce tube Wilton sparkle gel-black
• Wooden toothpicks
• 18 plastic spider rings

1. Bake cupcakes according to package directions. Let cupcakes cool completely.
2. Frost cupcakes with the vanilla frosting. Use black sparkle gel, and draw a spiral shape on top of each cupcake. Using a wooden toothpick, drag it through the gel icing from the center outwards. Repeat this process on all of the cupcakes. Top each cupcake with a plastic spider ring.

Spooky Halloween Punch

• 1 packet unsweetened Orange drink mix (.22 oz)
• 1 packet unsweetened Grape drink mix (.22 oz)
• 1 ½ cups white sugar
• 8 cups cold water
• 2 liters ginger ale
• 8 ounces dry ice **Do not handle with bare hands. Use tongs….adult participation required!

1. In a large glass punch bowl, combine the grape and orange drink mix packets.
2. Add the sugar and cold water.
3. Stir until sugar has dissolved.
4. Add the club soda.
5. Store in the refrigerator until party begins.
6. Just before guests arrive, place the dry ice into the punch bowl using tongs.

Bacon is one of my favorite ingredients! In this recipe, I stuff large jalapenos with a sinful mixture of cream cheese, bacon, corn, ranch dressing, and spices…and topped with a crunchy seasoned breadcrumb mixture…. Bake and serve for your next tailgater!

Bacon and Corn Stuffed Jalapeno Poppers

• 12 large jalapenos, cut in half and seeded
• 8 ounces cream cheese, softened
• 1 cup sharp cheddar cheese
• ½ cup bacon bits
• ¾ cup corn, thawed
• 1 ½ teaspoon cumin
• ½ teaspoon kosher salt
• ⅛ teaspoon cayenne pepper
• 2 tablespoons ranch dressing

Topping

• ½ cup panko bread crumbs
• ½ cup parmesan cheese
• 2 teaspoons garlic salt

1. Wearing gloves, cut the tops off the jalapenos, and cut in half lengthwise.
2. Make the filling by softening the cream cheese and then adding the following: cheddar cheese, bacon bits, corn kernels, 1 ½ teaspoon cumin, kosher salt, cayenne pepper, and ranch dressing. Fill the jalapeno halves with this mixture. Place on a foil lined cookie sheet.
3. Make the topping by combining the panko bread crumbs, parmesan cheese, and garlic salt. Sprinkle topping over the jalapenos.
4. Bake in a 375 degree oven for 30 minutes.