Bacon Wrapped Dates

These are delicious but time consuming:)

Dried and pitted Dates
Cream cheese softened
Bacon cut into about 2-3 inch pieces


Pre heat oven to 425. I use a piping bag with the 10 circle tip, put the cream cheese in the bag and squeeze it into the opening of the date. After you are done filling however many dates you plan to serve wrap each one with a piece of the bacon. You might want to use a tooth pick to secure it in place. Place them on a baking sheet lined with foil and bake them until bacon is golden brown about 10-15 min. You can also cook them in a skillet on med heat but that's a little messier;)

Her are some pictures of our garden

We have all kinds of stuff growing right now! Artichokes,  cabbage, Brussels sprouts, peas, broccoli, onions, carrots, lettuce, spinach and kohlrabi. If i could just stop the catipillar from ruining all my little plants we might have a good year:) my papers and watermelon are still growing for now but it's getting chilly:)

My new favorite lunch!!

I have a new love for lunch!!! It's so easy and yummy!

Siracha Egg Salad

2 boiled eggs
1/2 Tablespoon of mayo or you could do half plain Greek yogurt and half mayo or all Greek yogurt;) I just ran out
A good squirt of Siracha Chile sauce

I just dice up the eggs and add the mayo and Siracha. I eat it with a piece of sourdough toast sometimes:) Enjoy!!!

Pepper Jelly!

Jalapeno Jelly

You can either use this for the freezer canning jars or the regular ones.

What you will need

3/4 pound of Jalapenos rinsed  with the stem cut off and deseeded
2 red bell peppers rinsed with the stem cut off and deseeded
2 cups of vinegar any kind
6 cups of sugar
3 packs of pectin dry or liquid
you might need some clear jel or cornstarch to thicken it a little more if you want it thicker.

This usually makes about 6-8  8oz jars.

Take all your peppers and put them in a blender with one cup of the vinegar and puree. Put mixture in a large pot with the 2nd cup of vinegar and 5 cups of the sugar or all 6 if you are using liquid pectin, cook on med heat.  Mix remaining cup of sugar with dry pectin and then add to the jalapeno mixture. Bring to a boil but watch it!!!! I had mine boil over and it was not fun to clean! Once it come to your desired thickness ( use a metal spoon that is sitting in ice water to test it) skim the foam off the top and start filling your sterilized canning jars. If it is not thick enough for your liking use a little cornstarch or clear jel mixed with water. Use a little at a time until thick. You will want to process them in a water bath for 10 min. You want at least 2 inches of water above the jars. Soon I will put a tutorial on how to can. In this pic I only used Jalapenos but I like putting red pepper in for color:)

We use this on bacon wrapped quail as a glaze or just over cream cheese with crackers. I will be selling some soon if you don't want to make it your self:)

Grocery shopping at dads:)

Yesterday I stopped by my dad's and my step mom gave me some yummy produce from her garden!!

Easy Stuffed Mushrooms

Stuffed Mushrooms-

I used to hate mushrooms until I had these! I got this recipe from my sister in laws neighbor and have been making it ever since. I can't remember what the original recipe was but this is how I make them:)


5 packs of mushrooms ( I like F&E mushrooms because they are pre cleaned)
Small yellow onion
Pack of bacon cooked and torn up in to little pieces
stick of butter
1 1/2 tablespoons of Worchester sauce
1/2 cup of sour cream 
1/2 pack of cheez its crushed


Take the stem out of all the mushrooms and dice up about 1 cup of the left over stems. I use a strawberry huller because it takes the stem out and makes a nice little bowl out of the mushroom. When your done melt the stick of butter over medium heat add diced onions and mushrooms. I cut my onions and mushrooms really small;) Once onions are translucent add Worchester sauce and a little pepper. stir then add bacon. Turn off heat and add Cheez its, mix well until all Cheez its are moist. Again I crush the Cheez its really small. Add sour cream and mix until combined. Place the mushrooms on a foil lined baking sheet and then start filling them with the Cheez it mixture. Bake at 450 for about 10-15 minutes or until a little golden.   Enjoy!!!

Green chili pork 2 ways!

Green Chili Pork with Tomatillos
1 1/2- 2 pounds boneless pork
1 tablespoon oil
8-10 tomatillos
2 cloves of garlic
1 jalapeno for heat
Salt and pepper to taste


Boil tomatillos for 10 min.  Cut pork in 1 inch cubes and fry in a pan with oil on med high heat until pork is a little golden brown. When 10 mins are up put 3/4 cup of the boiling water, tomatillos, garlic, jalapeno and salt and pepper in a blender. Puree until there are no chunks. Pour sauce in with pork and simmer on low until pork falls apart.
You could also add peeled and diced potatoes to it and it would be sooo yummy!!



Green Chili Pork-
1 1/2 pounds boneless pork cut in 1 inch cubes
1 tablespoon of oil
6 whole roasted green chili's or 3 cans
1/2 yellow onion diced
1 clove of garlic minced
1/2 can of diced tomatoes
salt and pepper to taste

Cook pork on med high heat for about 7 minutes, add garlic, onions and green chili. Cook for about 4 mins then add tomatoes, salt and pepper.  You can either leave in the pan to simmer until pork falls apart or put it in a crock pot.


I will serve both these with pinto beans, corn tortillas, cheese and shredded cabbage. I also will use the left overs to make burritos for Cliff for his lunch.

I have never made either of these before and got the idea from my oldest son's grandma. I will let you know how they turn out!!!

We added both to the crockpot and they tasted great mixed together.
 

Just made cinnamon rolls soo yummy!

My first Elk!!

My first Blog!!!!

Hi!! Some of you have been asking for my recipes and how I cook and do certain things in the kitchen and garden, well here it is!! This week I will start with green chili pork! I am also going to be canning okra! I will try and post a couple recipe's with pictures twice a week. Thanks for your interest and let me know what you think!