Oh, these pack a wallop. They are super hot, super sweet, and super delicious. A little goes a loooooong way. A really long way. We will be eating these for years.
My favorite preparation of these little babies is finely diced, mixed with cream cheese, and spread on a cracker, which you can see above. I needed just a couple tablespoons of the candied jalapenos plus a little bit of the liquid from the jar to 8 ounces of softened cream cheese. So good. Continue reading ‘Cowboy Candy’
We used this salsa to top some sort of generic grilled pork chops, and it was tasty. I used Fuji apples, but Cooking Light also recommends Spartan, Jonagold, and Liberty apples.
I’ve reduced the amount of lime juice from the original recipe, because we thought there was just a little bit too much of it. Ok, there was a lot too much. We might have lost a little tooth enamel. Next time I make this, I’ll start with just a couple of tablespoons of lime juice, then add if needed. The large amount of lime juice did leave the apples looking beautiful, but I can live with a little brown on my apples if it means I get to keep my enamel.
Continue reading ‘Apple Salsa’
I looooved Shrimp Cocktail when I was a kid. I think the only place I ate it when I was little was at Red Lobster. We didn’t go there all that often, so it was special. Plus, it was a “cocktail,” so I felt very sophisticated. Then I would order popcorn shrimp and fries, which, as we all know, is the height of sophistication.
These days, I usually get my Shrimp Cocktail at holiday buffets, where the shrimp sit in a ring on a plastic tray surrounding a tub of pre-made sauce. I’ve bought a few of these shrimp kits myself, but I don’t think I will buying one again. This cocktail sauce is so easy to make and it tastes fantastic. I thought the 3 tablespoons of horseradish was just right, but you can adjust the amount to suit your taste. And let’s not forget about the shrimp—they are perfect! Continue reading ‘Shrimp Cocktail’
I could eat this all on its own without bread. Ok, I did eat some of this all on its own without bread, but then I also taste cookie dough at the “cream butter and sugar” stage, so it really isn’t that surprising. Honey butter is amazing, and this recipe is especially good. There is just a little bit of cinnamon in the mix, and that addition makes this honey butter super amazing.
I added quite a bit more honey to my butter than the original recipe. Commenters on the Food Network website also suggested adding powdered sugar to the mix to bring the sweetness level up. Continue reading ‘Honey Butter’
