Say that five times real fast.;-) I recently ordered a new cookbook that was written by a couple of women, one of whom is related to my next door neighbor. My neighbor had a copy hot off the presses and showed it to me. After looking at it for all of two minutes, I knew I had to buy it. The cookbook is titled "The Stocked Kitchen" and you can purchase it here and you can also purchase it at Meijer stores in Michigan and Toledo, Ohio.
The Stocked Kitchen is a system that these talented women developed by using a list of items commonly found in your pantry, freezer and refrigerator and came up with dozens of tasty recipes. The cookbook not only has a bunch of yummy recipes, but it also includes a grocery list of items you will need for every single recipe in this book. It is very simple really and it is nice that someone else went to all the work to figure it out. The list is in tablet form and you mark off what you need, and rip it off and take it with you to the store. Another thing that I like about the book, which some people may not think about, is the fact that it is spiral bound so the cookbook lays flat on your countertop. However the spirals are covered so you do not have to worry about it bending.
I will be sharing a few recipes from this book and hope you and your family will enjoy them as much as we have.
This recipe is officially called "Bacon Wrapped Pineapple". But I call it heaven. My salivary glands were working in overdrive as they were baking, so I knew it would be good stuff. This is a good treat to take to a party or to make just because. And it is super simple. So in honor of Super Bowl Sunday, I call these morsels of delight Super Simple Superbowl Snack.
Bacon Wrapped Pineapple
5 slices bacon
30 pineapple chunks, drained
1/4 cup brown sugar
1. Preheat oven to 425 degrees F. Line a jelly roll pan with aluminum foil and then top with a cooling rack.
2. Cut slices of bacon into thirds and then cut the thirds in half lengthwise. Wrap pineapple chunks with pieces of bacon and secure with toothpicks. Dip in brown sugar.
3. Lay on top of jelly roll pan. Bake for 20 minutes or until bacon is crispy.
Yum!:-)
I highly recommend visiting the website. They have more recipes and you can sign up for a newsletter. Enjoy!
I like the idea behind the book! I'll be checking it out. And this recipe too...
ReplyDeleteWhat a great idea for a book! I will have to check it out!
ReplyDeleteMmmmm! Thanks for sharing!
ReplyDeleteI would never have thought to combine pineapple and bacon! Sounds good though! I will have to check out that cookbook. I'm a terrible cook and simple recipes are good for me to try!
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ReplyDeleteWell, Pam, maybe the cookbook should include this recipe, especially because it is now Valentines.
ReplyDeleteRaspberry Teacake Sandwich Cookies (got 40)
Need: Welch's Red Raspberry Preserves squeeze bottle (or other brand)
Mix: 1 c. Butter or Marg., softened
1/2 c. sifted Confectionery Sugar
1 t. Vanilla
Mix: 2 1/4 c. Flour
1/4 t. Salt
3/4 c. finely chopped Walnuts or Pecans
Combine both mixtures. Roll out 1/8" thick on floured surface. Cut out 1 1/2" rounds with a scalloped cookie or biscuit cutter. Place on lightly greased baking sheets. Before baking, poke cookies with a fork 2 or 3 times for decoration. Bake @ 400 degrees for 10 minutes. (Don't Brown!) Remove from pan. Cool on rack. Later, squeeze 1-2 t. of jam onto half of cookies. Top gently with other half. (**Press down lightly on cookies when covering with other half. Filling should show at the edge, but not ooze out. In about an hour,filling will soften cookies and they will stay securely together.) Finally, sprinkle cookies lightly with confectionery sugar. YUM!