Little Smokies

I made these for our December wine night gathering.

Little Smokies

2 packages Little Smokies

1 bottle BBQ sauce of your choice

1 small jar apple jelly

Put all ingredients together in a crockpot and heat through. Quick and easy appetizer - perfect for New Years Eve.

Rolo Pretzels

I made these for our December wine night gathering.

Rolo Pretzels

Place parchment paper on cookie sheets.

Spread pretzels on pan (about 24-30 per pan). Place a rolo on top of each pretzel. 

Bake in oven at 300 degrees for about 4 minutes until the rolo is soft but not melted. 

Remove from oven and immediately press down with a pecan half, or another pretzel. Chill in refrigerator or freezer before serving. 

Gluten Free Peanut Butter Blossom Cookies

I made these for our December 2023 Wine Night gathering.

Peanut Butter Blossoms - Gluten free and Sugar free

Ingredients:

1 cup peanut butter (I used chunky)

1 cup sugar (I used ½ cup Splenda brown sugar)

1 large egg, room temperature

1 tsp. vanilla

½ tsp. salt

1 tsp. baking powder

30 milk chocolate kisses

Directions:

Preheat oven to 350 degrees.  Cream peanut butter and sugar until light and fluffy. Beat in egg and vanilla and add remaining ingredients (except for the Hershey kisses).  

Roll or drop by 1 ¼ inch balls onto prepared cookie sheet (I covered with parchment paper). Slightly press down using crisscross patter with tines of fork. 

Bake for 10-12 minutes. Immediately press 1 chocolate kiss into the center of each cookie. (You can also leave that out and just have peanut butter cookies). If the cookie starts to crack apart you can gently shape it back together if you work quickly. 

These are definitely a different texture, but they are quite tasty. 

My lovely Aunt Aleta

I think of my Aunt Aleta so often when I am cooking.  She was renowned for her cajun and creole dishes.  She had learned from her creole landlady when she and Charlie were first married and living in New Orleans.  I found some of her handwritten recipes and know they are cherished heirlooms.  I am posting them here for the recipes themselves, and also for the family history.  

See below for recipes for Gumbo, Shrimp Creole, and Red Beans & Rice Cajun Style

Gumbo

Shrimp Creole - this was probably my favorite - even better than her gumbo (and that was saying something!)  

Red Beans and Rice Cajun Style - 

Pimiento Cheese Ring

This is called Roslyn Carter's Pimiento Cheese Ring.  I found it in an article and decided to make it for wine club.  It was quite lovely!  

Roslyn Carter's Pimiento Cheese Ring

Ingredients:

1 cup chopped pecans

1 pound sharp cheddar cheese

1 small onion, grated (see notes)

1 cup mayonnaise

½ tsp. cayenne pepper

Strawberry preserves

Instructions:

Toast pecans in a large skillet over medium high heat until fragrant and slightly browned. Remove pecans from skillet to cool. Set aside a few Tbsp. to garnish the cheese ring before serving if desired. 

Shred cheese then add to a large mixing bowl. Add grated onion, mayo, cayenne pepper, and toasted pecans then mix until thoroughly incorporated. 

Spoon cheese mixture onto a serving plate then shape into a ring. This isn’t as hard as it sounds - use a rubber spatula and your hands. Cover with plastic wrap and refrigerate at least 2 hours. 

Remove cheese ring from refrigerator 30 minutes before serving. When ready to serve, sprinkle reserved pecans on top of ring then spoon strawberry preserves into the center of the ring. 

Notes - 

If your onion puts off a lot of excess liquid after being grated (most do), squeeze the excess liquid out with your hands. Grab a few fistfuls at a time and squeeze or place all of the onion between your hands and press them together. 

You really should shred your own cheese for this recipe - do not use pre-shredded cheese.

Toasting the pecans isn’t mandatory, but it adds more texture and flavor.