| 12/25/2008 |
| Bacon Chestnut Wraps |
1 pound sliced Bacon
2 - 8oz cans whole Water Chestnuts, drained
1/2 cup packed Brown Sugar
1/2 cup Mayonnaise
1/4 cup Chili Sauce |
| Cut bacon strips in half and cook in skillet until almost crisp, drain. Wrap each bacon piece around a chestnut & secure with a toothpick. Place on an ungreased 9 x 13 baking dish with sides. Combine the last 3 ingredients and pour over chestnuts. Bake, uncovered at 350 degrees for 30 minutes or until hot & bubbly. Yields about 2 and 1/2 doz. |
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| 12/25/2008 |
| Bacon Popovers |
2 Eggs
1 cup Milk
1 Tablespoon Vegetable Oil
1 cup all-purpose Flour
1/4 teaspoon Salt
3 strips of Bacon, cooked & crumbled |
In a mixing bowl, beat the eggs, milk & oil, beat in flour & salt just until smooth--DO NOT overbeat. Using 2-12 cup muffin tins, grease and flour 6 alternating cups in each pan. Fill the unused cups 2/3 full with water. Fill the greased muffin cups 2/3 full of batter. Sprinkle bacon over the batter. Bake at 400 degrees for 25 to 30 minutes, or until puffed & golden. Serve warm. Refrigerate any leftovers. Yields: 1 dozen
NOTE -- Try this with maple syrup or cheese sauce -- 2 different yummy taste. |
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| 12/18/2008 |
| Fluffy Mint Dessert |
1 lb. package of cream filled chocolate sandwich cookies (Oreos) about 40 cookies, crushed
1/2 cup melted Butter or Margarine
2 - 12 oz. cartons of frozen whipped topping, thawed
2 cups pastel mini marshmallows
5 1/2 oz. box of small pastel mints
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| Reserve 1/4 cup of crusted cookies for topping. Combine the remaining coolies with butter, press into an ungreased 9x13 baking dish. Fold together whipped topping, marshmellows and mints, pour over the crust. Garnish with reserved cookie crumbs. Cover and refrigerate 1 or 2 days before serving. Yields 18 to 20 servings. |
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