Now, I did a little research on chicken fried bacon, and as best I can tell, it originated (along with any number of other fried sins) at the Texas State Fair a few years back.  There were quite a few ways to make it, and it seems that some people bread it, some people batter dip it, and there were recipes using flour, bread crumbs, and any number of things.  So I decided to go out on my own and do a simple double dredge.  I took some thick cut bacon, and cut it in half because I was afraid these big long strips might be hard to manage, and I am glad I did, because I do think they were easier to handle since I was pan frying.

I used a couple cups of flour that I flavored with salt, pepper, garlic powder, and cajun spices.  You can just do it to your taste.  Then in a bowl I had about 4 or 5 eggs that I beat thoroughly.  Then one strip at a time I lightly dredged them in the flour, dipped them in the egg wash, and then gave them another coating in the flour.  I put them in a pan of canola oil to fry.  I would give you a temperature, but I don’t have a thermometer so I just did the good old-fashioned flick a little flour in there and see if it boils thing to see if it was ready.  I put 3 or 4 pieces in at a time, and just let them hang out in there until they were golden brown on both sides.

I drained them on paper towel, and they were ready to go.  I have to admit that I had low expectations of the flavor, but it was GOOD.  Very good.  Served it with biscuits and gravy, and it was something that I would make again, but only after a few months of doing a good detox cleanse!  The accomplice even came up with the bacon and gravy sandwich on a biscuit.

So I set out to make one that does.  I decided early on that this little project would have to include bacon, because let’s be serious, I use it in everything but dessert (stay tuned for me to figure that out one day).  Then I decided I was also going to stuff this dog.  This involved me actually putting some thought into this project, because how on earth was I going to stuff anything into a little hot dog weenie?  Well, I decided to use a beef sausage link because they are much bigger, but still pretty much taste like a hot dog.  Then I cut a little pocket into it.

After that I used some smoked provolone that I tore into little strips to stuff the hot dog with.  I used provolone #1 for the smokey flavor and #2 because it’s a firmer cheese that won’t melt super fast.  This would be a disaster with something like Velveeta.  Then I wrapped the hot dogs in bacon and used toothpicks to hold it in place.  I put them in the pan along with some chopped onions, and let the bacon do its thing.  And by do it’s thing, I mean make everything taste amazing!

The bacon didn’t get super crispy all the way around, and towards the end of the cooking process I took the toothpicks out so I could get it a little more brown all over.  Then when they were ready I put them on a whole wheat bun, covered them in hot dog chili, and then topped them with those onions that had been sweating it out in bacon fat.  Celebrate National Hot Dog Night on July 17th with your own delicious variation of this classic summer food!

This was sweet and crunchy and gooey and everything that a dessert should be.  It has flavor and texture and well there isn’t enough blog space in the world for me to go on and on and on about how much I love it.  So now, here it is, so that you can become a convert too!

First, you will need the following:

• 2 cans of apple pie filling
• 1 box of yellow cake mix
• 2 sticks of butter (melted)
• cinnamon
• chopped pecans
• lemon juice

In a rectangular baking dish (13×9 would be fine) pour both cans of apple pie filling.  Lightly sprinkle lemon juice over the top of the apples.  Then take your cinnamon and sprinkle liberally over the top of the filling.  This really is according to your personal taste so I am not putting a measurement on here.  Pour the box of yellow cake mix evenly over the filling, then over that, pour the two sticks of melted butter.  Top with the pecans.  Again this is your own taste.  I like a LOT of pecans so I used a little over 2 cups, but the little 2 cup bag would have been fine.  Then sprinkle some more cinnamon on top of the pecans, and place in a 350 degree oven for 40-45 minutes.  When it’s done, it will look like this……

In theory you should let it cool before you eat it, but that’s just not realistic!

This week I was given some recipes that are at least 100 years old. One of them looked really easy and I tried it. I also tried my magical touch of quadrupling it. My husband always stands behind me and tells me how  3 teaspoons equal something and I lose count. I think in turned out great in spite of his ciphering.

Picante Sauce

• 4 C.  tomatoes (1/2 in blender)
• 1 onion chopped
• 4 tsp. white vinegar
• 2 1/2 tsp. salt
• 4-17 jalapenos
• 2 cloves garlic (minced)
• 1 tsp. sugar
• red food coloring

I chopped everything in the blender, as did the sweet lady, Tressa, who passed on this recipe. The directions say to bring to a boil and then cook on low for 20-30 minutes. Since I had so much, mine had to cook longer. Still, it was all good.  I also added a little cornstarch to thicken it, as Tressa said she had done as well.

Thanks to Tressa for these recipes. Pickles are up next! These recipes are from her much beloved Aunt Maggie. I appreciate her sharing them with us and letting us share them with you.  *EDIT* I didn’t read closely enough. The pickles are from her Aunt Maggie. The is from Tressa’s mother-in-law. Sorry for the wrong credit.

I add salt and sometimes garlic salt or fresh garlic. Some people add cilantro but even the smell of that makes me wretch. So I don’t add it.

In this version I used a hot pepper and chopped it very fine. You can’t see much of it but it is there. You can make a prettier version using bell pepper and jalapeno. This was the taste I was after though.

Fresh tomatoes are a treat and I hope you have enjoyed some this summer, in any version you like.

I made a sugar free strawberry pie.

It is one of the easiest pies I’ve ever made.  The ingredients:

• 1 can of diet sprite or diet 7-up
• 1 box of sugarfree strawberry jello
• 1 T of cornstarch
• 1/4 C water
• 1 pint of strawberries, sliced
• 1 graham cracker crust

Mix the jello and sprite together in a sauce pan over medium heat. Mix the cornstarch and water together and add to the saucepan. You cook until it is mixed well and almost to a boil. I cooked it about 10 minutes. Let it cool a while and add the strawberries. Pour into a graham cracker crust and chill. Top with any whipped topping you like.

I really don’t like jello.  Just a personal preference.  I might have some texture issues (sensory problems weren’t diagnosed when I was a child and hated the tags on my clothes or my socks to bunch up but don’t worry mom and dad)  However, to me the Jell-O wasn’t even very noticeable.

We love strawberries. When my niece, Amber, was little she just went nuts over strawberries. I remember the nuttiest was a tantrum at a Baskin Robbins.  Fun Times!  Soon  after that I got her a virgin strawberry daquiri and she drank it in a few gulps.   Anyway, she always loved that drink and anything strawberry. This weekend she loved the pie as well. If a hardcore strawberry lover like Amber approves, then it passes the test.

Dad liked it too and forbid us to keep eating it. He said he was the diabetic.  Oh well.  The odds our in our favor to become one too.

My husband was kind enough to volunteer a fish fry!

He did all the hard work.

Joy worked hard on a relish tray. It made a lovely centerpiece!

Everyone else brought side dishes and it was really the perfect meal! We had a great time visiting and sharing gifts with Dad.

My niece, Whittney, won the prize of the year when she gave Dad a framed picture of them together when she was about 2 and riding on the tractor with him. It made the rest of ours seem so commercial!

Then, we had desserts. More on that tomorrow, but a hint for now….

Honestly, there’s nothing better than a group of little older ladies cooking and baking desserts.  They tend to REALLY make the goodies, whereas the younger generation tends to think a pack of Wal-Mart cookies constitutes making a dessert.  For my part, I made another version of the better than sex cake, and everybody loved this one just as much.

The cake we took…

Chocolate Better Than Sex Cake

• 1 (18.25 ounce) package devil’s food cake mix
• 1/2 (14 ounce) can sweetened condensed milk
• 6 ounces caramel ice cream topping
• 3 (1.4 ounce) bars chocolate covered toffee, chopped
• 1 (8 ounce) container frozen whipped topping, thawed

This cake is very easy but still impressive.   Bake cake as directed. When it is hot, poke holes in the cake with a fork and pour the condensed milk over it.  Cover and chill.  Then cover with whipped topping ( made from whipping cream is better) and toffee bits.  I substituted the toffee with chocolate sauce and caramel sauce and it was still amazing!

And I read it.

Let me just say, when one is used to a Betty Crocker mix that this can be a shock to one’s system.  I had the recipe in hand for two weeks before I had the courage to make it.   I even had to have a trusty assistant because I didn’t feel capable of tackling this recipe alone. Yes, that’s right, I was intimidated by a recipe that is made by a sweet little senior citizen regularly.  I will say that I appreciate the trouble that she took to write it out for me.   Heck, that was more trouble that making a cake by a mix.

To start with here are the cake ingredients.  No mix here people!  I’m going to add the recipe for the cake first, followed by a few pictures.  I will say that I’m sure that Grandma cracks her own coconut and shreds it herself, hence the title, Fresh Coconut Cake.  After you see all the steps, you won’t be shocked if Grandma has a palm tree growing in the back yard that she harvests herself.  We bought the kind in a package.

• 3 egg whites
• 1 1/2 C. Sugar
• 3/4 C. Shortening  (part butter)
• 1 Tsp. Vanilla
• 3 egg yolks, well beaten
• 1/4 C. Grated coconut
• 2 1/4 C. Cake Flour
• 2 1/4 Tsp. Baking Powder
• 1/2 Tsp. Salt
• 3/4 C. Coconut Milk

Sift dry ingredients together. (We were lazy and didn’t look for the sifter)  Beat egg whites until stiff but not dry. Beat in 1/2 C. sugar 2 Tbs. at a time.  Set this aside and cream shortening, adding vanilla and then beat in 1 C. sugar, then egg yolks. Beat well and then stir in coconut. Add this to the dry (sifted) ingredients alternately with coconut milk. Fold in egg whites. Spoon into two 9″ cake pans lined with wax paper. Grandma added that this is much moister when made into three layers but my trusty assistant felt that we would be lucky to make two work.(we also were unsure as to how to make this into 3 layers but I digress)  We sprayed with Pam and baked at 350º for about 30 minutes.

separated eggs

Whipping egg whites.

Finally using the Crisco again.

Cake Flour? Easier to find that coconut milk, which is by the refried beans. FYI

Trusty assistant was found smacking on pizza when I really needed him!

Baked!

OMG.  Now the part that had me frazzled.  Grandma’s frosting seemed to have too much multi-tasking for me.  I’m good at that, don’t get me wrong, just not so much when one task involves fire.  This is a basic Seven Minute Frosting recipe.  I love the deceptively easy name!  I have zero pictures of the frosting making because it took all four hands to get it underway.

• 1 1/2 C. Sugar
• 1/2 C. Water
• 1/8 tsp Salt
• 3 egg whites
• 1 1/2 tsp. Cream of Tartar
• 1 tsp. white Vinegar

Boil 1 C. sugar, water and salt together. Place a lid over syrup to melt sugar crystals on the side of the pot. Remove lid and wipe with a paper towel to remove crystals. (I’m a little scared of being scarred by boiling liquid so I didn’t do too well at this) Boil to spin a thread. (this is what got me. I will elaborate later) This is pretty much boiling it for about 4 minutes or until it is 242º (soft ball stage) *The thread part you spin is very sticky and will stick to your teeth like super glue should you think you will taste it. Really. *

Meanwhile, beat the eggs and cream of tartar til you get stiff peaks. Then slowly add the sugar. Pour the boiling syrup over the egg whites, beating in about half at a time. (I gagged when I realized I had been coveting raw egg whites!) Add the vinegar at the end, which is not tasted at all. The eggs are cooked by the hot syrup and I Googled the chances of getting salmonella from this and it is pretty much zero.

The frosting is really pretty.

Very pretty. I do believe Grandma adds coconut to her finished product.

Was it as good as Grandma’s? Of course not.   I’m sure I can improve.   Her cake is moist and rich with flavor.  More than that, I know her cakes are baked with love for the people she is making them for.

We used the standard Nestle Tollhouse cookie recipe. I honestly like Ghirdelli better but they were twice as expensive. Being the tightwad that I am, we went with Nestle.

First, she mixed together:

• 1 C. softened butter
• 3/4 C. granulated sugar
• 3/4 C. brown sugar
• 2 eggs
• 1 tsp. vanilla

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Then you add the eggs and beat slowly until creamy. Stir in the vanilla. (My husband swears you are to use half this much vanilla)

Combine  in a bowl.

• 2 1/4 C flour
• 1 tsp. baking soda
  
• 1 tsp. salt
  

Add this to the butter mixture, slowly. Then add the chocolate chips. (2 C) You can also add 1 C nuts if you  like. We didn’t.

Eat handfuls of chips.

There are directions to slice and bake but we (she) just rolled them in her hands and baked them. (375º) for 10 minutes.

Yum.Fun and educational.