Date and Bacon Appetizers

Date and Bacon Appetizers

My friend Taeko  fixed these one year for Thanksgiving.  They are so good.  The bacon and date caramelize  and the combo is wonderful.

 

Ingredients:

Whole Dates (pitted)

Almonds

1 al Bacon

Toothpicks

 

 

Take a Date and push an Almond into the hole where the pit was.

Take a slice of bacon, cut into halves and wrap one half of the bacon slice

And secure with a toothpick.  Bake in oven until crispy.  Times will vary so just keep an eye on.  Take from pan and place on a platter.  These are really good warm, but very edible when cold.

 

 

Judy’s 24 Hour Salad

Judy’s 24 Hour Salad

My Aunt Judy use to make a salad similar to this, for every family get together. As we get older, it is important to have memories that remind us of happy times.  Mine always seems to revolve around food.  Imagine that.   I adapted this recipe to include all the good stuff she had in her salad.  Always my favorite and hope you enjoy!

INGREDIENTS

 

  • 1 head lettuce
  • 1 cup diced celery
  • 4 hard-boiled eggs, sliced
  • 1 (10 ounce) package frozen green peas
  • ½ cup chopped green peppers
  • ½ cup chopped green onion (tops only)
  • 8 slices bacon, fried crisp and crumbled
  • 2 cups mayonnaise
  • 2 tablespoons granulated sugar
  • 4 ounce (1/2 cup) grated cheese

 

METHOD

 

In a 9 x 13-inch pan (or a deep glass bowl), layer ingredients as listed through green onions. Mix sugar with mayonnaise – pour over layers. Sprinkle with grated cheese and bacon. Refrigerate overnight.

Note:  I usually make a little more of the dressing and put a layer in the middle.  Looks better and taste better to me!  Leave out the boiled eggs if you need to.

Italian Creme Layer Cake

Italian Creme Layer Cake

This is one of my favorite cakes!  I found the recipe on All recipes.com 

INGREDIENTS

 

  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 cups white sugar
  • ½ cup butter
  • ½ cup vegetable oil
  • ½ cup shortening
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 4 egg whites
  • 2 cups all-purpose flour
  • 1 (3.5 ounce) package flaked coconut
  • 1 cup chopped pecans
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup margarine, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

 

METHOD

Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans.

Combine soda and buttermilk, and let stand a few minutes. In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition.

Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Gently stir in 1 cup pecans and coconut. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners’ sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

Dessert
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