I grew up in Charleston, SC, so I've definitely eaten a lot of shrimp and grits. When I moved to Philadelphia, I couldn't find any restaurants with good grits. Seriously, they were always watery and flavorless. Yuck. Bad grits everywhere meant that I was more likely to win the lottery than find good shrimp and… Continue reading Shrimp & Grits with Andouille Sausage
I don't remember when I first tried the bacon pepper jam, but it was before I even started doing Tastefully Simple. I was hooked and decided I needed to have this on hand at all times. It's only available seasonally, so I stocked up on several jars before the end of last year's fall/winter season. There… Continue reading 20 Uses for Tastefully Simple Bacon Pepper Jam
This was one of those appetizers I kind of threw together because I had some bread to use, and I needed something fast and easy. Ingredients French bread, sliced into thin pieces Boursin cheese Quince paste Tastefully Simple* bacon pepper jam Instructions Preheat oven to 350. Meanwhile, spread one leg of Boursin and quince paste… Continue reading Crostini with Boursin, quince paste, & bacon pepper jam
This recipe uses the Tastefully Simple silicone bar pan. You can also use a regular muffin tin, but silicone muffin cups would be better because the ingredients won't stick. These are great to pack in your lunchbox and reheat once you get to the office! Recipe makes about 12. Ingredients 4-6 pieces cooked bacon, crumbled… Continue reading Breakfast Minis
I make pretty good "regular" deviled eggs, and occasionally I like to mix it up and do something different. My bestie got me a deviled egg transporter for my birthday, which I desperately needed. The last time I transported deviled eggs to a party, it was kind of a disaster. I used the carrier for… Continue reading Deviled Eggs with Bacon Pepper Jam
