Bacon-Wrapped Water Chestnuts

This recipes is good, quick and easy. I keep bacon in my freezer and water chestnuts handy for this sure hit. Stole this recipe from Kim….had to.  Husbands love this one!

Bacon-Wrapped Water Chestnuts

1 package bacon
1 1/2 cans water chestnuts (whole)-cut in half
½ cup catsup
1/3 cup brown sugar

Slice all bacon in half lengthwise. Wrap 1/2 slice bacon around water chestnut. Secure with toothpick half way through water chestnut. If
the 1/2 chestnut is small , sometimes a 1/3 slice of bacon can be used. It needs to be long enough to wrap once and secure with a toothpick.

Bake at 250 for 1 hour in roasting pan.

Mix catsup and brown sugar. Dip all bacon in sauce. Clean up grease and then put foil down and put them onto foil.

Bake at 250 for 30 minutes more. Turn off oven and leave in oven till ready to serve (up to a couple hours).

Let sit for a few minutes before serving.

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Raspberry Cheese Spread

Don’t be afraid to try something different. This is a great appetizer or party dish.   It is always a hit. The recipe came from a friend in Houston, BJ. Her mom is the ultimate in throwing parties.

Raspberry Cheese Spread

6 1/2 inch springform pan
1 1/2 lbs. grated cheddar (1/2 sharp and 1/2 medium)
1 1/2 c. of mayonnaise
3 green onions, diced
dash of Tabasco
3/4 cup of pecans, chopped
1 jar of Smuckers raspberry preserves

Let cheese sit out for 30 minutes at room temperature. Combine all ingredients except the preserves, and pack into a springform pan. Cover pan with foil, and chill for at least 4 hours or overnight.

When ready to serve, remove cheese mold from the pan and place on a plate. Cover with the preserves. Serve with Ritz or other favorite crackers.

 

Oreo Cookie Balls

These technically aren’t a cookie.  Nonetheless, you can’t have just one.  Simple and yummy!

Oreo Cookie Balls

1 package of Oreo cookies (crushed up very fine)
1 block of cream cheese (melted in the microwave)
1 package of white chocolate bark (melted)
Sprinkles to decorate

Place the Oreos in a plastic bag and crush them very fine with a rolling pin.

Soften the cream cheese in the microwave. Mix the crushed cookies into the cream cheese. Form them into 1″ balls and refrigerate for one hour.

Melt the white chocolate bark and dip the cookie balls into the white chocolate. Decorate with sprinkles.

Unbelievably Moist Chocolate Cake

 It sounds so weird, but it is unbelievably moist and yummy. I know if you make this, you’ll wonder if I am SURE I gave the directions right. But trust me on this one.

Unbelievably Moist Chocolate Cake

1 chocolate cake mix
1 container chocolate coconut pecan frosting mix
glaze

Mix together the cake mix, the frosting (yes, the frosting), and the rest of the ingredients called for on the cake mix box.
 
Bake in a bundt pan per directions. When cool, remove from pan and drizzle with any glaze (powdered sugar and water is fine).

 

Magnolia Bakery Banana Pudding

I love this banana pudding.  It comes from the famous Magnolia Bakery in NYC. Beware – it’s rich, but worth it!

Magnolia Bakery Banana Pudding

1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.

Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding.

Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours – or up to 8 hours, but no longer! – before serving.

I love this banana pudding. Please make it soon!

Mamaw’s Lemon Cake

Everyone has had that special Mamaw with that special recipe. This is from my friend Shelly’s Mamaw. It tastes just like something from your  grandmother’s kitchen……Enjoy.

Mamaw’s Lemon Cake

1 yellow cake mix
3/4 cup oil
1 small packet lemon jello dissolved in 3/4 c. of hot water
4 eggs
2 T. lemon flavoring
Icing
1 1/2 c. powdered sugar
4 T. lemon juice

Mix jello in very hot water. Mix first five ingredients for 3-4 minutes.

Bake in bundt pan for 25-30 minutes at 350. Cool and turn onto platter and puncture with a fork. Drizzle with icing.