Confetti Maple Bacon Sweet Corn

Confetti Maple Bacon Sweet Corn

Sweet corn season is almost past, and I would be remiss if I did not pay tribute to the glory those beautiful golden ears are!

Confetti Maple Bacon Sweet Corn

Confetti Maple Bacon Sweet Corn……even the name is yummy sounding!

Living in the Midwest ……….corn belt………we have the best sweet corn! Sweet juicy,delicious, bi colored nuggets of pure bliss…….did I mention we love sweet corn.

Corn

Every area in the Midwest has that one grower that everyone flocks to when corn season is here. There are several in our area, although my Uncle Russ has always grown the best sweet corn, but I may be biased………not! Everyone waits patiently for those growers to harvest that first crop.

Some things are a natural with corn……….bacon, green onions, red peppers, and butter. Well this recipe has all of those and a few special touches.

Corn Skillet

I added just a bit of maple syrup……not the pancake, Aunt jemima kind, but the real maple syrup. I normally add a bit of sugar to caramelize something I sauté, but adding the syrup was just the right touch for sautéing and for flavor. I also added a touch of brandy…….just a smig of liquor will deglaze a pan and get an additional depth of flavor.

We had this as a side dish to bratwurst and it was perfect, but any thing from the grill would be great.

Confetti Maple Bacon Sweet Corn

Confetti Maple Bacon Sweet Corn
Author: 
Serves: 4
 
Ingredients
  • 2 slices applewood smoked bacon, chopped
  • 1½ Tablespoons, unsalted butter
  • 2 ears sweet corn, kernels cut off cob
  • ¼ cup sweet onion, chopped
  • ¼ cup sweet red pepper, chopped
  • 2 teaspoon brandy
  • 1-1/2 teaspoons real maple syrup (not pancake syrup)
  • Salt and Pepper to taste
  • 2 green onions, chopped, for garnish
Instructions
  1. Add bacon to a medium skillet over medium heat. Cook until crispy then remove to a paper towel-lined plate to drain and set aside. Remove all but a teaspoon of bacon grease from skillet.
  2. Add butter to bacon grease in skillet, swirl until melted. Stir in sweet corn, sweet onion, red pepper,brandy, maple syrup, salt, and pepper then turn the heat up slightly and toss to combine. Sauté for 7-8 minutes or until corn is tender and caramelized, stirring every so often.
  3. Add bacon back in then taste and adjust salt and pepper if necessary. Garnish with green onions.

All of the ingredients come together to make this a tasty tribute to the glory of sweet corn!

Twinkie Pie

Twinkie Pie

Twinkie Pie

 

Dateline 2012 ……the death of the Twinkie……wha…wha….wha……..

How could we go on without the golden sponge cake with the creamy filling! I mean twinkles are almost as American as apple pie and baseball. They have been the snack in many a sack lunch…… forever!

Well, at least since they were invented in Muscatine, Iowa on April 6, 1930. Originally, they were banana crime filled, but a ration on bananas during WWII had the company switching to vanilla creme. The change was so popular, that other than for occasional special promotions, it was never switched back.

But, as we all changed to a healthier lifestyle…….well some of us….lol, the Hostess company fell on hard times, and filed bankruptcy, ending all the snack cakes and treats we have come to love. But wait…….some really smart folks brought back the Twinkie……..hallelujah!!!!

Now this enables me to copy-cat a recipe from Pinterest ……….Twinkie Pie!!!!!
You find anything and everything on Pinterest. In my searching I saw this recipe and knew I had to try it……..Very Culinary is where I copied the Twinkie Pie from……very glad I ran across it. It was super easy to make, and if you have kids it would be fun for them to help and all kids like Twinkies.

Twinkie Pie 1

I was pretty sure Tim thought I was crazy when I said I had to try this Twinkie Pie. But, I think he is glad I did. It was our dessert last night…….topped with a dollop of cool whip………and it will be dessert again tonight………what time is it?????

Twinkie Pie Collage

Twinkie Pie
Author: 
Serves: 8
 
Ingredients
  • Ingredients
:
  • 1 box (10 count) of Twinkies
  • 3 eggs
  • 1 stick unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla
  • 1 tablespoon vinegar
  • 9-inch Pillsbury deep pie crust
  • whipped cream
Instructions
  1. Directions:
  2. Preheat oven to 350.
  3. Unwrap all the twinkles; cut each one lengthwise in half and then horizontally so you have 6 pieces per Twinkie.
  4. In a large bowl, whisk the eggs, butter, sugar, vanilla, and vinegar until well combined. Gently fold in the Twinkie pieces with a spatula. Mixture will be thick.
  5. Pour into the pie shell and bake for about 40 minutes; until set and the top is golden.
  6. Let cool, slice, and definitely serve with whipped cream!

 

Beet, Cucumber, Sweet Onion Salad with Dijon-Honey Dressing


Beet, Cucumber, Sweet Onion Salad with Dijon-Honey Dressing

Beet Cucumber Onion Salad

When I first started to expand my culinary skills, the internet was not readily available……..truly shows my age…………but, cable TV and the start of the Food Network ,along with food magazines got my creative cook on.

Now, I love magazines and love to cook……match made in heaven. I got subscriptions to Gourmet, Bon Appetit, and Cooking Light. Later it was Food and Wine, Fine Cooking, and the list went on. Not to mention all the little cookbooks at the checkout counter. I had stacks and stacks of them. I would pour over them trying to find just the right recipe.

The Beet Cucumber Sweet Onion recipe came from Bon Appétit, the July 2002 edition. Later, I saw it again on one of my favorite recipe search websites, Epicurious, the hours I have spent on this web site……….oh my!!!

Beet Cucumber Onion Salad 1

About the beets…….as a child…….never, never never, would I eat them. As an adult, whole different story. I totally love them. And, because I love them I grow them every year in my garden. They are easy to grow……just be sure to thin them so they have room to spread out. Cooking them is a breeze…….roast them!

All you need to do is wash them, clip off the tops leaving about and inch or so, leave the tap root on , place them on a foil lined cookie sheet ,sprinkle a little water on them, cover with foil and bake in a 400* oven until tender. Let them cool slightly, and the skins peel right off. At that point you can use them in the Beet, Cucumber, Sweet Onion Salad with Dijon Honey Dressing or your favorite beet recipe. You can also freeze them. They freeze beautifully.

The hardest part of this recipe is roasting the beets, which isn’t hard at all. The rest is easy peasy………just slice and arrange. Whisk together the dressing and you are all set. This can be done in advance and is easy to take with you…….it’s still summer picnic and family reunion time. Who doesn’t want an easy take along……that bonus……. is really pretty………….Beet, Cucumber, Sweet Onion Salad with Dijon Honey Dressing!

Beet Cucumber Onion Salad Collage

Beet, Cucumber, Sweet Onion Salad with Dijon-Honey Dressing
Author: 
Serves: 4
 
Ingredients
  • 6 medium beets, trimmed
  • 1 large cucumber, unpeeled, cut into ¼-inch-thick rounds
  • ½ sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced
  • 4 teaspoons honey
  • 4 teaspoons apple cider vinegar
  • 1½ teaspoons Dijon mustard
  • ⅓ cup olive oil
Instructions
  1. Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour Cool in foil. Peel beets, then cut each into 6 slices.
  2. Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)
  3. Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.

 

Salted Caramel Ice Cream

Salted Caramel Ice Cream

Salted Caramel Ice Cream

What can you say about ice cream that hasn’t already been said………Salted Caramel Ice Cream!

Ice cream always conjures up memories of childhood. We all had that place in our hometown where everyone went for ice cream cones or sundaes. It was a huge treat! 

As adults though, we sometimes crave something more than chocolate or vanilla. Tim and I happen to love salted caramel. It started with Haagen Dazs gelato. The Salted Caramel flavor is to die for………my mission to recreate………. Salted Caramel Ice Cream is very close! It is not for those who are watching their weight, cholesterol, or fat intake, but if you want a sweet and salty ice cream treat this is right up your alley.

It is super easy to make, with just a few ingredients………one of which is Kraft Caramel Bits……..little caramel bits, that you do not have to unwrap or cut up……best idea ever Kraft!!!!

Salted Caramel Ice Cream 1

I made this using an ice cream maker………do yourself a favor and get one! They are very reasonably priced and you can make fresh ice cream, gelato, sorbet, or frozen yogurt anytime you want, in any flavor you want. Even if you only use it a few times a year it is well worth it.

 So, get to your favorite store, buy an ice cream maker and make our Salted Caramel Ice Cream!

Salted Caramel Ice Cream Collage

Salted Caramel Ice Cream
Author: 
Serves: 4
 
Ingredients
  • ¾ cup caramel bits
  • ¾ teaspoon salt
  • 2 cups whipping cream
  • 1 cup whole milk
  • 1- 13oz. can dulce de leche
  • 1½ teaspoons vanilla
Instructions
  1. Stir 1 cup of milk and 2 cups of cream together in a medium bowl.
  2. Soften the dulce de leche in the microwave and whisk it into the milk/cream mixture until well blended. Chill the mixture in the refrigerator for several hours.
  3. Once mixture is chilled, stir in the vanilla and a pinch of salt, using an ice cream machine according to manufactures directions pour mixture into machine.
  4. After ice cream is frozen but still soft, fold in the caramel bits.
  5. Place in a sealed container and freezer until ice cream reaches desired consistency.