Cooking Method: Bake
If you've never had homemade Italian meatballs, then NOW is the time to try making them! It's so easy to do, and they are so delicious! Be sure to make these along with a homemade batch of Classic Italian Marinara Sauce. It's the best of both worlds, and you'll save time cooking in bulk, so you can freeze and consume later at your leisure! The marinara recipe was passed down through at least 4 generations of Italians, so you know it's good! Be sure to check out our Homemade Italian Marinara Sauce Recipe - it's a great combination!
As you know, we are fans of the pig in our household. Dan and I got on a wild hare about doing something fun and creative with bacon, and in a moment of pure genius, he suggested we do bacon lollipops with a touch of maple flavor. Now, I’ve never made candy before, but it was WAY easier than I thought it would be. Have fun with this recipe — try different extracts and add-ins, and even some food coloring, to customize your flavors. If you decide not to do lollipops, you can easily adapt this into maple bacon brittle: pour the mixture and bacon onto a greased cookie sheet and break apart when cool.
One of the great joys of food is that you can use it to show someone you care about them, mostly figuratively, but sometimes also literally. Here, I shaped thick-cut bacon into cute little hearts and sprinkled them with sweet brown sugar for a fun addition to today’s Valentine’s Day breakfast. Hope you had a great day, honey!
When asked to determine what kind of birthday cake Dan wanted for today, he scoped out some of my dessert cookbooks for inspiration. He knew he wanted cheesecake and pointed out one with candy bar chunks, one with peanut butter, and one with a chocolate swirl. I figured since it was his birthday, he could have all three. Here, the creamy peanut butter cheesecake combines with Reese’s peanut butter cup chunks, a chocolate/peanut butter swirl layer, and a buttery chocolate crust for a totally decadent birthday cake.
One of the gifts Dan received for his birthday last week was the food grinder and sausage stuffer for our Kitchen Aid, courtesy of my parents. We were excited to check out the new toy, so this weekend we made a trip to the grocery store and Bass Pro. (Gotta love a sporting goods store with an entire section dedicated to making sausage and jerky.) Once we got the hang of it, this was a fairly straightforward process — grind, season, stuff, cook, and eat. We made two kinds: a loose, spicy Italian sausage that we cooked up and used as a pizza topping, and a traditional summer sausage that we sliced and served. If you don’t have a meat grinder or a sausage stuffer, you can use a food processor and a pastry bag.
I was looking for a good, Springtime-y dessert for this year’s Easter dinner. My whole family is populated with chocoholics, but I thought it would be neat to try something new. These lemon bars are the perfect balance of tart-sweet, complemented beautifully with a buttery crust and a luscious cream cheese frosting.
I was in search of something fun to make as a side dish for Easter dinner. While I generally like asparagus on its own, I thought the humble spears needed a little bit extra. Here, flaky puff pastry enrobes tender asparagus spears and savory cream cheese for an easy, impressive side dish. We experimented with different shapes to see what worked the best; the good news is that they all worked nicely, so you really can’t go wrong.
Introducing a new feature on Food to Us — Kids in the Kitchen! My little buddies, Jenna and Jackson, are big fans of Cupcake Wars. When they came over to visit the other day, I thought it would be fun to make cupcakes with them. These cheery, colorful cupcakes are great for showing kids how to bake. Give it a shot with some of your favorite kiddos some time!