Category Archives: Cooking Jumbles
Since I still haven’t finished my Peanut Butter Icebox Pie from earlier this week, I decided to make something less sweet for Cinco de Mayo. Today, I bring to you a Cheesy Jalapeño Dip, great for tortilla chips, veggies, pita, … Continue reading
Part 1 of my fall butter trifecta was Sweet Apple Cider Butter and Part 2 was Cran-Apple Butter. Now, we move on from the apples to pumpkin. You may recall a comment in an earlier blog post that I’m not … Continue reading
Part 2 of my fall butters! Part 1 was Sweet Apple Cider Butter. I found the perfect butter to merge my love of cranberries with my love of apples. This particular butter can be frozen for up to one year … Continue reading
With fall well upon us, I took the opportunity last weekend to go apple pickin’. My favorite orchard to visit is Pennings in Warwick, NY. It was the end of apple season, which some may think is bad due to … Continue reading
Today I have a cooking jumble instead of a baking jumble for you all. I have a window box of herbs, and needed to use some of my basil. The stuff is growing like a jungle faster than I can … Continue reading
This past weekend my friends and I had a Chocobacon Fest.
I will pause now so that you can catch your breath. Yes, you are still alive. No, you have not died and gone to Bacon heaven. Yes, it really was that good.
Our menu included BLT stuffed tomatoes, bacon wrapped shrimp, bacon wrapped dates stuffed with almonds or chocolate, zucchini and squash sautéed in bacon grease, pomegranate sangria (ok, no bacon or chocolate there), maple chocolate pudding with bacon spoons, and chocolate covered brown sugar bacon.
Recipes for pudding and chocolate covered bacon will be posted later this week…once I pick myself up off of the floor from my Chocobacon induced coma.
For now, I offer you ….
BLT Stuffed Tomatoes
Source: Buns In My Oven
about 20 cherry tomatoes
8 ounces sour cream
4 slices bacon, cooked and crumbled
1 t grated parmesan cheese
2 t fresh parsley, chopped
chives, for garnish
salt and pepper to taste
Wash cherry tomatoes and slice them in half. Use a paring knife or spoon to scrape out the insides. Dab the inside of each tomato with a paper towel to dry it and then sprinkle with salt.
Mix together the sour cream, bacon pieces, parmesan, parsley, salt, and pepper. Spoon or pipe the filling into each tomato and sprinkle the tops with chopped green onions.