Recipes: Bacon Wrapped Asparagus Bundles
Bacon Wrapped Asparagus
Our family enjoys fruits and vegetables. We like our produce with breakfast, take it in our lunches, and have it at dinner too. Asparagus is one we really like and we love finding new ways to cook it. Whether it is baked or grilled these Bacon Wrapped Asparagus Bundles come out very tasty. It is easy to assemble and the kids love eating this delicious vegetable.
Bacon Wrapped Asparagus Bundles Recipe:
- 1 Bundle of Fresh Asparagus
- 12 oz package Bacon (we like the center cut with more meat)
- Dash of Salt
- Dash of Pepper
- 1/4 cup Brown Sugar
- 1 tablespoon Butter or Margarine, melted
- Sesame Seeds, optional
1. Preheat the oven to 400 degrees.
2. Rinse and trim the ends of the asparagus. Remove any hard stems on the asparagus stalks too. Generally, the smaller the asparagus stalk the better because it is more tender.
3. Divide your asparagus up into equal piles (3 to 8 stalks). In these pictures we divided our asparagus up into 4 bundles (one for each family member). We have done smaller bundles too. Pick the number of bundles you want to do and divide it up as equal as possible.
4. Lay 1 asparagus bundle in the center of a slice of bacon. Wrap the bacon around the asparagus bundle and place on a broiler pan. Repeat this step until all your asparagus bundles are wrapped. If you have extra bacon you can cook that on the pan beside the asparagus bundles if you want.
5. Sprinkle each bundle with a dash of salt and pepper. Mix the brown sugar and melted butter or margarine together and pour over the asparagus bundles. Top with sesame seeds.
5. Bake for about 20 to 25 minutes or until the bacon is cooked.*
*GRILLING – You can also place these Bacon Wrapped Asparagus Bundles on the grill at your next cookout! Make sure not to put it too close to a really hot spot or open flame on the grill for a long period of time. It will usually take less time on the grill to cook these bundles. Once the asparagus looks like it is started to wilt a little and the bacon is cooked these will be done.
Sometimes we make up a big tray of the Bacon Wrapped Asparagus Bundles because the kids love them re-heated as well.
Ready to bake and eat!
Delicious!
Recipes: Pickled Green Beans
Making Pickled Green Beans
Our family loves green beans. Fresh garden green beans are so tasty too! We always planted a lot of green beans whenever we had a garden. We typically had several varieties of beans from foot long beans to different types of green beans to purple beans and more.
Whenever we had extra green beans we would look for a variety of ways to store, eat, and enjoy them. I recently came across our Pickled Green Bean recipe. Since it is Spring I thought it would be a good time to share it. These pickled green beans are crunchy and tasty!
Pickled Green Beans Recipe:
- 2 pounds fresh Green Beans (rinsed)
- 2 1/2 cups White Distilled Vinegar
- 2 1/2 cups Water
- 1/4 cup Salt
- 4 Garlic Cloves (peeled)
- 1 large bunch fresh Dill Weed
- 2 teaspoons Mustard Seeds
- 1 teaspoon Red Pepper Flakes
- 6 Jars (1/2 pint each) with Rings and Lids
1. Locate your jars and sterilize them.
2. Trim both ends off the rinsed fresh green beans. Make sure the green beans fit into your jars if not cut them in half.
3. In a large saucepan put the vinegar, water, and salt. Bring the mixture into a rolling boil over high heat.
4. In each jar place 1 garlic clove, 1 sprig of dill, 1/8 teaspoon of Red Pepper Flakes, and 1/4 teaspoon of Mustard Seeds.
5. Pack the green beans into the jars, standing them up vertically.
6. Ladle boiling mixture into the jars until it is 1/4 inch from the top.
7. Put the lids on the jars and allow the jars and contents to cool to room temperature before placing them into the refrigerator. Let the pickles ferment for 2 to 3 weeks before eating the pickled green beans.
Makes 6 pint sized jars of Pickled Green Beans.
Green Beans being pickled
Everything added now need to put on the lids!
Jars ready to be stored for later treats!
Recipes: Open Faced Egg Sandwiches
Breakfast is ready!
I am so grateful for a husband who cooks! He is creative and makes the most amazing recipes. Before marrying him I can probably count the number of times that I ate and kept down eggs. Somehow he has managed to slowly convert me into actually enjoying eggs for breakfast. I still cannot tolerate a fried egg, but the ones he makes (with a good helping of cheese) always are a hit even with me.
The other day he made these Open Faced Egg Sandwiches for breakfast! They were delicious! He started out using the 6 pieces of the homemade Stone Ground Wheat Bread we had leftover from a dinner earlier that week. Then toasted the bread, added a layer of tomato, eggs, spinach, and cheese! His Open Faced Egg Sandwiches contained a fried egg while mine were scrambled. The cheese topping was provolone for the fried egg and american for the scrambled eggs.
Open Faced Egg Sandwich Recipe:
- Sliced Bread (we used homemade Stone Ground Wheat Bread)
- Eggs (fried or scrambled)
- Sliced Tomatoes
- Fresh Leafy Spinach
- Cheese (Provolone or American)
Toast and butter your bread. Add the sliced tomato on top of the bread followed by the cooked egg, spinach, and cheese. Continue to cook until the cheese is melted.
Homemade Stone Ground Wheat Bread, Tomatoes, Eggs, Spinach and Provolone Cheese are the perfect breakfast combination!
Jake and my daughter love their juicy centers on their fried eggs.
I prefer scrambled with American cheese!
Tasty and delicious!
A special breakfast treat! Thankful for an amazing husband who enjoys cooking!
Recipes: Classic Chex Mix in the Crockpot (Gluten, Peanut, & Dairy Free)
Classic Chex Mix made in the Crockpot!
I have always enjoyed Chex Mix! It is a great winter snack food as you are sitting by the fire or playing board games around the dining room table. There are so many amazing variations to it as well. I especially like the sweet Chex Mix recipes here are some of my favorites:
The other day I decided to try making the Classic Chex Mix out with items I already had in our pantry and in the crockpot. I added several variations to the Classic Chex Mix because we have a family member that cannot have peanuts or dairy and we have some friends who cannot have gluten. My recipe is gluten free, dairy free, and peanut free for those who do not want to use those products in their Classic Chex Mix. You can substitute regular pretzels, dairy butter, or peanuts if you would prefer them instead.
Classic Chex Mix (Gluten & Peanut Free)
- 5 cups Rice Chex Cereal
- 5 cups Corn Crunch Cereal
- 2 cups Gluten Free Pretzels
- 1 cup Almonds
- 6 Tablespoons Dairy-Free Butter or Margarine (melted)
- 1/2 Tablespoon Seasoned Salt
- 1/4 cup Worcestershire Sauce
- 1/2 teaspoon Garlic Powder
Place the cereal, pretzels, and almonds into your crockpot. Melt the butter (or margarine) in a separate bowl and mix in the salt, garlic, and worcestershire sauce. Pour the butter mixture over the cereal mixture in the crockpot and gently stir until the cereal is evenly coated. Cover and turn the crockpot on low for 3 hours. If your crockpot does not have a hole for moisture to escape you can leave a slight gap at the lid so the moisture can escape otherwise you can place a towel or paper towel up by the lid of the crockpot to absorb any condensation from the Chex Mix cooking. Stir the Chex Mix every hour to keep it from burning. Once it is done spread the mixture out evenly on parchment paper and let it cool.
I love using my crockpot for a variety of great recipes. Plus the house smells amazing as the food cooks. The only thing I forgot to do was take a picture of the finished Classic Chex Mix. Sorry! Guess it is time to make another batch. It turned out well. I still prefer the “sweet” Chex mixes over the salty, but this was a great alternative snack to have around the house for those who cannot eat gluten, dairy, or peanuts!
Free Ebooks: Camping & Cooking, Creating Your Own Will & Power of Attorney, Mason Jar Prepper’s Pantry, Self Defense Guide For Beginners, How To Frugality Is Not Being Cheap, 64 DIY Natural Beauty Recipes, Frugal Living Secrets, and more!
The price to download these books is currently $0.00 (although the price may change at any time, please confirm prior to downloading). The ebooks are specifically for Kindles, however, you can click here and download the free application that allows you to read Kindle ebooks on your PC.
Download a free copy of Camping and Cooking Beyond S’mores – Outdoors Cooking Guide and Cookbook for Beginner Campers by Beth McRoberts
Download a free copy of Guidance On Creating Your Own Will & Power of Attorney – Legal Self Help Guide by Sanket Mistry
Download a free copy of Mason Jar Prepper’s Pantry – How To Use Mason Jars to Store Meals & Prepare for Emergency Situations by Timothy S. Morris
Download a free copy of Self Defense – The Self Defense Guide For Beginners – The Most Effective Tips and Tricks You Need To Know For Self Defense And Stay Secure Anywhere by Life-Style
Download a free copy of How To – Frugality Is Not Being Cheap – How Small Tweaks Create Massive Changes by Nikko Villa
Download a free copy of 64 DIY Natural Beauty Recipes – How To Make Amazing Homemade Skin Care Recipes, Essential Oils, Body Care Products, and More by Jane Moore
Download a free copy of Frugal Living Secrets – Spend Less and Get More Through Frugality by Catherine Gregory
Download a free copy of Eucalyptus Essential Oil – Uses, Studies, Benefits, Applications, & Recipes – Wellness Research Series by George Shepherd
Download a free copy of Grow Fruit Indoors – The Complete Guide to Growing Fruit Indoors – Urban Gardening – Homesteading Survival – Grow Fruit – Square Foot Gardening – Mini Farming by Alex Gardner
Recipes: Ham & Rice Stir Fry
Jake made this delicious Ham & Rice Stir Fry for dinner the other day. He made this out of leftovers we already had in the fridge. It was a hit with the family. Thankful for a husband who is great in the kitchen!
Ham & Rice Stir Fry Recipe:
- 2 cups Ham, cubed
- 2 cups Fresh Vegetables (broccoli, carrots, mushrooms, and onions)
- 4 cups Steamed Rice
- 1 tablespoon Soy Sauce
- 1 tablespoon Canola Oil
Heat the Canola Oil on medium heat. Add the sliced onions and cook for 2 minutes. Mix in the fresh vegetables. Cook for additional 5 minutes. Add the rice and soy sauce. Gently mix together for additional 5 minutes and serve hot.
Free Ebooks: Creative Homemaking Guide to Christmas Recipes, Christmas 100 Recipes, Baked Chicago’s Simply Decadent Brownies, Four Week Mini Bible Study, and more!
The price to download these books is currently $0.00 (although the price may change at any time, please confirm prior to downloading). The ebooks are specifically for Kindles, however, you can click here and download the free application that allows you to read Kindle ebooks on your PC.
Download a free copy of Creative Homemaking Guide to Christmas Recipes, Traditions, and Crafts by Rachel Paxton
Download a free copy of Christmas 100 Recipe by T. L. Sheppeard
Download a free copy of Baked Chicago’s Simply Decadent Brownies Cookbook by Harvey Morris
Download a free copy of Friendship – Four Week Mini Bible Study by Ashley Ferris
Download a free copy of Secrets to Ebook Publishing Success (Smashwords Guides 3) by Mark Coker
Download a free copy of The ABCs of Money by Natalie Pace
Download a free copy of The Wonderful Wizard of Oz by L. Frank Baum
Download a free copy of A Practical Guide to Risk Management by Thomas S. Coleman
Download a free copy of The Memoirs of Sherlock Holmes by Arthur Conan Doyle
Free Ebooks: Holiday Dinners, Best Healthy Holiday Recipes, Gifts in Jars, and more!
The price to download these books is currently $0.00 (although the price may change at any time, please confirm prior to downloading). The ebooks are specifically for Kindles, however, you can click here and download the free application that allows you to read Kindle ebooks on your PC.
Download a free copy of Holiday Dinners – Recipes, Articles, and Equipment by Dennis Weaver
Download a free copy of Best Healthy Vegan Holiday Recipes – Christmas Recipes, Quick & Easy Vegan Recipes by Jonathan Vine
Download a free copy of Gifts in Jars – Recipes for Easy, Delicious, Inexpensive DIY Gifts in Jars (Jar Recipes, Jar Gifts, Homemade Gifts) by Margaret Lowe
Download a free copy of The Perfect Pie – A Handbook for Pie Lovers by Dennis Weaver
Download a free copy of Before Bethlehem by James J. Flerlage
Download a free copy of 925 Ideas to Help You Save Money, Get Out of Debt, & Retire A Millionaire So You Can Leave Your Mark on the World by Devin D. Thorpe
Download a free copy of Everything You Need to Know About Personal Finance in 1,000 Words by C. J. Carlsen
Download a free copy of How To Improve Your Vision Naturally – Strategies and Exercises to Restore Your Eyesight by Nick Stanton
Recipes: Homemade Apple Dumplings
Homemade Apple Dumpling Dessert
Jake made recently made this delicious fall apple recipe for dessert! Sometimes we go apple picking and other times we just enjoy the stores having some of our favorite apples on sale during this time of year. Every year we like to try different apple dishes. I am thankful for a husband who cooks and who will random surprise us with a tasty treat. The homemade apple dumplings would go very well with a scoop of vanilla ice cream too if you have some at the house!
Apple Dumpling
Homemade Apple Dumplings:
- 1 3/4 cups Water
- 1 1/4 cups Sugar
- 1/2 teaspoon ground Cinnamon
- 1/2 teaspoon ground Nutmeg
- 2 tablespoons Butter or Maragine
- 2 1/4 cups Flour
- 1/4 teaspoon Salt
- 2/3 cups shortening
- 7 tablespoons Water
- 4 Apples (small to medium size)
- 1/2 cup raisins
- 1/2 cup brown sugar
In a saucepan combine 1 3/4 cups water, 1 cup of sugar (save the remaining 1/4 cup of sugar for later), 1/4 teaspoon cinnamon (save the remaining 1/4 teaspoon cinnamon for later), 1/4 teaspoon nutmeg (save the remaining 1/4 teaspoon of nutmeg for later). Mix together, simmer with it covered for 5 minutes. Remove from heat and stir in the butter or margarine. Set the syrup mixture aside.
Combine flour and salt. Cut in the shortening until all the pieces are about the size of a black bean. Add water a little at a time and mix until all is moist. Form the dough into a ball. Roll the dough onto an approximately 16 x 12 inch rectangle, cut into four 4 inch squares.
Wash, peel, and core your 4 apples. Place an apple on each of the 4 pastry squares. Mix together the brown sugar and raisins and put a small scoop in each apple where the core was removed. Mix the remaining sugar, cinnamon, and nutmeg together and sprinkle over the fruit. Moisten the edges of the pastry with water and fold the corners to the center on top of the fruit and pinch to seal it (see picture below). Place dumplings in a greased pan and pour the syrup mixture over the top of the dumplings.
Bake the dumplings on 375 degrees in the oven for 45 minutes or until the fruit is tender and the pastry is slightly brown. Prior to serving spoon syrup from the pan over the pastries and serve with vanilla ice cream.
The recipe is a delicious fall apple dessert! I recommend serving with ice cream or a glass of milk! Enjoy!
Ready to go into the oven!
The apple dumplings not only smelled delicious, they tasted amazing too!
Inside the apple dumplings!
Recipes: Worcestershire Flavored Pumpkin Seeds
Our kids love getting their pumpkins every Fall before Halloween so we can carve them and roast the pumpkin seeds. Due to traveling and other activities that have taken up our time we were a little later getting our pumpkins. Finally, on Halloween we got the girls pumpkins, after going to three other stores we found pumpkins at Publix! After cleaning out their pumpkins we had enough seeds to make two big patches of roasted pumpkins seeds, another favorite tradition of our family.
Every year we used at least one of our favorite pumpkin seed recipes and try to experiment with a new one. Some years the new pumpkin seed recipes are amazing and they become a new favorite while others are a flop. This year we made the Cinnamon Apple Cider Pumpkin Seeds and I tried a new pumpkin seed recipe using a touch of worcestershire sauce. The worcestershire flavored pumpkin seed recipe was a big hit with all my family members. They agreed it was one we could add to our collection of favorite pumpkin seeds recipes.
Worcestershire Flavored Pumpkin Seeds
- 2 cups fresh Pumpkin Seeds
- 2 tablespoons Butter or Margarine
- 1 teaspoon Worcestershire Sauce
- 1/8 teaspoon liquid Wood Smoke
- 1/4 teaspoon Seasoned Salt
- 1/4 teaspoon Garlic Salt
Rinse the fresh pumpkin seeds. Saute pumpkin seeds in the butter for about 5 minutes (until they start to turn brown). Add the worcestershire sauce and liquid wood smoke to the mix of pumpkin seeds. Saute and stir continually for about 2 minutes. Sprinkle the seasoned and garlic salt onto the pumpkin seeds and mix until evenly coated. Spread seeds into a shallow baking pan and baked at 250 degrees for 30 to 40 minutes or until crispy. Stirring every 10 minutes. Remove from the oven, allow to cool, and put in a dish to serve.
In our house if the pumpkin seed recipe is good about half the pumpkin seeds have disappeared before they have completely cooled and been put into the bowl to serve. The kids especially like to come by the stove as they are cooling and “taste test” the new recipe and provide their feedback! Some of the pumpkin seed recipes we have made are sweet while others are salty. The worchestershire flavored pumpkin seed recipe fits into the salty range. You can adjust the amount of seasoning based on your specific tastes. Enjoy!
